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Champagne Sorbet With Apricot Sauce Recipe
|Water||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Brut champagne||1 Cup (16 tbs)|
|Apricots||8 Ounce (6 Medium)|
|Squeezed lemon juice||1 Teaspoon|
Calories 179 Calories from Fat 1
% Daily Value*
Total Fat 0.15 g0.23%
Saturated Fat 0.01 g0.05%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 0.39 mg0.02%
Total Carbohydrates 40 g13.3%
Dietary Fiber 0.76 g3%
Sugars 38.5 g
Protein 0.53 g1.1%
Vitamin A 14.6% Vitamin C 6.9%
Calcium 0.5% Iron 0.84%
*Based on a 2000 Calorie diet
Lower the heat and simmer for 5 minutes.
Remove from the heat, stir in the champagne, and cool to room temperature.
Allow to chill in the refrigerator for 1 hour, then process in an ice cream maker according to the manufacturer's instructions.
To make the sauce, bring a large saucepan or pot of water to a boil.
Make an "X" on the skin of each apricot.
Drop the apricots into the boiling water and bring back to a boil.
Remove and peel, pit, and chop the apricots.
Combine the chopped apricots, lemon juice, and sugar in a food processor and puree until smooth.
Serve a heaping scoop of sorbet either set on top of the sauce or with the sauce drizzled over and around the sorbet.