It’s about time for a champagne post. Champagne isn’t exactly at the top of the list when it comes to healthy items — for me, it’s not so much about the alcohol content, but the amount of sugar. Regardless, it’s one of those items that I still occasionally choose to indulge in. One of my favorites is the forever great Mimosa with fresh squeezed orange juice — there really is nothing like it for a Sunday brunch. Another one that I’ve tried was a tip from a reader on the Celiac Handbook Facebook page on New Year’s Eve — champagne and POM Wonderful Pomegranate Juice — it was amazing.
I just came across this recipe for a Champagne Sorbet with a Red Currant Syrup from the one and only Helene Dujardin of the awesome blog, Tartelette. I love the idea of champagne as the base for a desert, it’s sweet flavor lends itself perfectly to sorbet. This is definitely one to try the next time you are looking for a grown-up dessert idea. I can imagine the possibilities with this recipe are endless. Thank you Helene!
…I like observing them and how they interact with life. How they grew old and yet remain so much as I knew them when I was a teenager. I like the wisdom with which I am trying to approach their visit. I know. I did say “trying”. What can I say…I have too much of both their temperaments sometimes and things might just get a little heated. Nothing that a glass of Champagne can’t fix though.
Right before they arrived, in between two New Year’s Champagne toasts, we found ourselves with a couple of opened bottles and only two of us to drink them. During a work week, it proved a bit difficult to tend to them fast enough. I had hoped during the holidays to save enough Champagne to make sorbet. Last week proved to be the perfect time. A little later than planned. I took it as a nice way to prolong the holiday spirit.
I have always liked Kir Royale (with blackcurrant liqueur) or a little raspberry or red currant liqueur in my Champagne. Seeing the red syrup slowly mingle with the bubble and swirl in its descent to the bottom of the glass. I knew I wanted to somehow create the same effect with the sorbet I was making. Since I still had a lot of red currants, I cooked them with lemon juice and honey and made a syrup to be poured over the sorbet right before serving.
The red currant syrup was the perfect hint of tang and contrast to the sorbet. A simple dessert, full of life and generous in flavor.
