These sorbets make a great intermezzo, pre dessert or a floater in a glass of champagne. The strawberry balsamic is slightly tart and would be great for clearing the palate or a contrasting note in a glass of presecco. The white chocolate coconut would make a great pre dessert or go great with a chocolate martini. The orange mint is so light and refreshing, a great way to end a rich meal.
Strawberry Balsamic Champagne Sorbet
½ cup balsamic
½ cup brown sugar
1 tablespoon vanilla bean paste
½ cup diced strawberries
1 cup champagne
Bring vinegar, vanilla and sugar to a boil. Place berries and champagne in beaker. Add vinegar mixture. Freeze for 24 hours to -4f. Pacotize.
White Chocolate Coconut Champagne Sorbet
½ cup coconut milk
½ cup brown sugar
½ tablespoon vanilla bean paste
1 cup champagne
¼ cup grated coconut
Bring coconut milk, sugar, and vanilla to a boil. Add Champagne, coconut and place in beaker. Freeze for 24 hours to -4. Pacotize.
Orange Mint Champagne Sorbet
½ cup fresh orange juice
2 mint springs
½ cup sugar
1 cup champagne
Bring juice, sugar, and mint to a boil. Stain out mint. Add juice mixture to champagne and place in beaker. Freeze for 24 hours to -4 degrees.
