Sorbet is simple to make and, as the hubs says, with the addition of the champagne "It gives you a buzz and a brain freeze at the same time!" Who doesn't want that? ;)
Can you believe 2013 is coming to an end? I have to confess I will be happy to move on. 2013 was a little more exciting than I like. I'm hopeful 2014 will be a little less challenging, and I'm looking forward to quietly ringing in the new year at home with my love! He'll fall asleep long before the new year - it's tradition haha
Wishing everyone a beautiful New Year. Whatever you are doing to celebrate the birth of a new year, I hope you stay safe and have a glorious time ~Marion
Warning: Be careful when opening a champagne bottle, especially if you just got home from the store with it!
As soon as I untwisted the metal from the cork it popped and it was LOUD!! It scared the daylights out of me!! I screamed, Don laughed, bubbles spilled out the top, and I nearly pulled the bottle off the counter when I jumped!! It was a site! I guess it needed more time to settle after my crazy driving!
- 1 bottle (750 ml) Champagne
- 1/3 cup white sugar
- 1 pint strawberries
- pinch of salt
- Hull strawberries and give them a couple pulses in the food processor or blender until they are pureed.
- In a large metal bowl, combine pureed strawberries, 1 bottle of champagne, and 1/4 cup white sugar. Add a pinch of salt to taste and mix well to combine. Take a little taste and add more sugar to your liking.
- Cover and freeze until firm and then put the mixture back in the food processor or blender and pulse until smooth. Return the mixture to the metal bowl. Cover and freeze for up to 48 hours. This would be nice served with some mint leaves and fresh strawberries.
recipe inspired by: allrecipes.com Champagne Sorbet