Champagne Sorbet
June 5th, 2006
My brother and I have had discussions about how far one can go with ice cream. Given that we are already at the top-end of the market, it makes some sense to push the limits of ingredients to make ice cream beyond what most people could imagine.
Champagne sorbet is good. We have done it. So why not, we thought, make a sorbet with Dom Perignon? In our local supermarket, a pair of 1998 vintage bottles have been staring at me for a while. Why not, indeed?
Then a journalist from the Sunday Times rang wanting to do an article about business and blogging. As part of the interview, she asked me what I’d be blogging about and I mentioned using upscale ingredients such as milk from the Kerry cow, the Valrhona single estate chocolate and a champagne sorbet using the Dom Perignon. The article about blogging is a few weeks off, but the upscale flavours caught her attention, and they decided to give us a blurb on that front. The article and the sorbet both came out on Sunday.
Given the price of the champagne, we’re charging €10 a scoop for it in our shops, and there are definitely people going for it. I guess it’s one of those things that you will never forget!
If you want to try to make it, here’s a recipe:
Murphys Champagne Sorbet
Ingredients:
330 gr Sugar
500 ml Spring Water
250 ml (Dom Perignon) Champagne
75-100 ml Lemon Juice
Yield: 6 Servings
What to do: 1. Boil the water and stir in the sugar, stirring until the sugar is completely dissolved.
1. Boil the water and stir in the sugar, stirring until the sugar is completely dissolved.2. Cool completely.
3. Stir in the champagne and lemon. (The lemon is just to offset the sweetness. Taste it as you add it, and make sure it doesn’t overpower the champagne).
4. Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring at 1 hr intervals to break up the ice.
5. Garnish with strawberries and serve!
Notes:
1. It’s hard to make sorbet without an ice cream machine. You will need to interrupt the freezing process and stir, or you will be left with a block of ice! The more times you do this, the better the consistency will be.
2. If you’re making a special meal, you can have your glasses of champagne at the start, and simply leave enough for the sorbet. If your sugar/water mix is already cold, the timing should work perfectly to add the champagne to the mix just before your main course, put it in the domestic ice cream machine, and it will be ready for dessert!
Technorati tags: dom perignon, champagne, sorbet, ice cream, recipe
Stumble it! |
Save to del.icio.us! |
Digg it!
June 8th, 2006 at 11:21 am
I saw that pic on the front of the Sunday Times business section - was it yourself or your brother that was scooping away? Looking forward to reading the piece on blogging!
June 8th, 2006 at 2:46 pm
Am on holidays in Kerry at mo - in internet cafe in dingle checking email. Just about to walk over to your shop to buy some ice cream. It better be as nice as the choc chip cookies!
June 8th, 2006 at 11:54 pm
Dom Perignon Champagne Sorbet is the epitome of indulgence!
June 9th, 2006 at 12:12 am
Hi there Caroline! It was my brother Sean. Ho Sen was good, especially pre-theatre… Auds - The pressure is on! Hope you enjoyed it! Zac - Hope married life is treating you well and there’s lots of indulgence!
June 11th, 2006 at 2:52 pm
I need to visit your store soon…beautiful as always Kieran!
June 14th, 2006 at 7:58 pm
Your Dom Perignon Champagne sorbet looks delicous, wonderful and elegant. Nice post. Congrats on the article!
June 15th, 2006 at 5:16 pm
You, good sir, give me hope for the state of Irish ice cream.
I’ve moved to Cobh recently from Alaska, and have been somewhat dismayed to discover that ice cream mostly seems to come in soft serve or prepackaged bars (Magnum’s, or whatever it is, etc). I’m going to have to find a way to make it to Dingle and have some *real* ice cream, clearly!
-Catie, a new fan
June 16th, 2006 at 10:08 am
Thanks for all your comments! Catie - our Killarney shop is closer. Congrats on your book selling out! Enjoy Cobh.
July 5th, 2006 at 5:34 pm
Between reading your “Mint and Mojitos” post and the line “it makes some sense to push the limits of ingredients to make ice cream beyond what most people could imagine” …
Are there any plans to make a Mojito sorbet or ice cream?
July 5th, 2006 at 6:12 pm
An excellent idea! Mojito sorbet would be excellent!
January 17th, 2007 at 4:57 pm
Wow! We made this with leftover champagne from New Year’s Eve and shared it with the neighbors. It was a unqualified success. If we’re ever in Ireland, we’ll definitely stop by your shop to test your other, undoubtably, delicious flavors!
January 17th, 2007 at 5:46 pm
Delighted to hear it!
March 20th, 2007 at 4:56 pm
saw this pic and i am going to use this on my menu. looks great!
September 1st, 2007 at 7:16 am
I think the amount of sugar is too high, as the mixture never came close to solidifying in my new ice cream maker. It’s been in my freezer for nearly 12 hours now, and is just started to slush up.
September 1st, 2007 at 3:17 pm
Is your freezer cold enough? The high amount of alcohol in this will need a very cold freezer (at least -18C, but preferably -20+)
December 15th, 2007 at 6:54 am
How long ahead of a meal can I make the sorbet? I was thinking a couple of days before it was needed.
December 15th, 2007 at 2:21 pm
No, not really. You can make it a day before, or even on the same day if you don’t mind it being kind of slushy. This sorbet, since there is so much alcohol, will never get extremely hard.
On the other hand, sorbet lasts quite well, so you can make it weeks in advance as long as you have a cold freezer.
December 26th, 2007 at 10:54 pm
What a fantastic recipe!!! I had some champagne left over from Christmas Day which I used in making this sorbet. This was my first time in sorbet making and I am amazed with how deliciously wicked the results are. Thank you so much for sharing this recipe with us. All the best for 2008