This pretty pink Champagne sorbet recipe is the perfect dessert for the holidays or any occasion.
Each week I look forward to seeing what goodies we receive in our farmers boxes.
Prior to signing up for our farmers boxes I used to purchase particular ingredients that I needed for recipes I wanted to make.
But nowadays it's my farmers boxes that guide my cooking. I love to look for new and interesting ways to use the ingredients I'm given.
It's a bit like a MasterChef mystery box challenge I suppose.
So last week when I received an overflowing bag of black grapes my mind started churning with ideas.
Of course, we could simply eat the grapes as is. But for some reason, black grapes don't appeal to me as much as their green cousins.
After looking for inspiration I remembered the stunningly beautiful Concord Grape Sorbet recipe I came across a few weeks ago.
Inspired, but wanting to go in a slightly different direction, I settled on a Grape and Pink Champagne Sorbet.
Anything with Champagne in it can't be a bad thing, can it?
And well, this sorbet is really good.
It's not overly sweet, and it's light and is scoopable straight from the freezer.
The latter item is particularly important to me because, being the impatient person I am, I don't like to have to wait before I scoop my sorbets or ice creams.
So tell me, is your cooking inspired by ingredients or particular recipes you want to try or a little of both?
More Sorbet Recipes:
- Blood Orange Jelly with Toasted Almond Sorbet
- Strawberry Sorbet
- Honeydew, Cucumber and Elderflower Sorbet
- 550 g of black seedless grapes
- 1 cup of pink Champagne or regular Champagne
- ½ cup of sugar
- juice of 1 lemon
- Place the grapes, pink Champagne and sugar in a saucepan over a medium low heat. Bring to the boil and reduce to a simmer. Reduce heat to low and simmer for 10 minutes or until the skins of the grapes split.
- Drain through a fine sieve into a large jug or bowl and use the back of a wooden spoon to press the grapes to release their juices. Extract as much from the grapes as you can. Cover the mixture and refrigerate until completely cold. I usually leave the mixture overnight.
- Remove the mixture from the refrigerator and add the lemon juice and pour into your ice cream maker and churn according to your manufacturers instructions. The longer you churn the sorbet the lighter in colour it will become.