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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Kir royale, the French aperitif of Champagne with a splash of cassis, becomes a sophisticated sorbet or granita. If you have them, Champagne coupes or martini glasses make elegant servers. Ingredients:
1 1/4 cups water |
2/3 cup sugar |
5 tablespoons crème de cassis (black currant liqueur) |
1 1/3 cups chilled dry champagne |
champagne grapes or other grapes (optional) |
Directions:
1. Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring mixture to boil.Pour mixture into medium bowl. Mix in 5 tablespoons crème de cassis. Chill mixture 2 hours.
2. Stir Champagne into sorbet mixture. Process sorbet mixture in ice cream maker according to the manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead: keep frozen.)
3. Freeze 4 martini glasses or Champagne coupes for 1 hour. Scoop sorbet into frozen glasses. Garnish with small cluster of grapes, if desired, and serve.
4. Note: If you do not have an ice cream maker, you can turn this mixture into a granita an Italian frozen dessert. Mix an additional 1 cup water into sorbet mixture. Freeze until semifirm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals. Scoop crystals into frozen glasses; serve immediately.
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