Strawberry-Pink Champagne Sorbet ~ #SundaySupper
The #SundaySupper group is cookin’ with wine this week. Exciting, right? I was beyond excited when I first found out about this week’s theme. What? I get to cook with my favorite alcoholic beverage? Yippeeeee!
We teamed up with Schlossadler Wines this week for our wine themed #SundaySupper. They have every type of wine you can imagine, from sparkling to deep crimson red to crisp white. There’s a bottle of wine for every type of wino. I could spend hours on their website, perusing the different types of wine and the region of the grapes.
My favorite wine is the bubbly kind, also known as champagne or sparkling wine. I love the stuff! The bubbles create that classic fizziness that goes straight to my head.
Because I have an affinity for champagne, I decided to put a twist on the classic champagne and strawberry combination. I made a strawberry-pink champagne sorbet.
I took a chance with this recipe and wasn’t sure it was even going to turn out, but it did, and it’s delicious. I literally hovered over the ice cream maker, watching intently (brows furrowed intent) as the syrupy mixture spun around in the bowl, coaxing it in a pleading voice, “Please work. Oh pretty, pretty please!” When I saw that it was, indeed, churning up properly, I let out the breath that I’d been holding the entire time.
I never leave room for error, and that has to change.
This sorbet is for adults only. Let me repeat that… Adults Only! The champagne doesn’t actually get cooked long enough to cook out the alcohol, which is what I love about this sorbet. My mom ate a bowl of this last night and had a little buzz going.
Having a cocktail party, adults-only party, girls movie night? Make this sorbet. I promise, your guests will love it.
Enjoy your #SundaySupper around the family table with your loved ones.
Check out what the other #SundaySupper bloggers are cookin’ up this week with wine:
- A Midsummer’s Picnic w/ Wine by GirliChef
- Shrimp Scampi with Homemade Garlic Toast by Big Bears Wife
- Jerk Turkey Burgers with Mango Slaw by ENOFYLZ
- Wine & Dine with Schlossadler International Wine Club by Wine Everyday
- Elegant Pot Roast by Daily Dish Recipes
- Chicken with Feta and Sundried Tomatoes + Apple Crisp by Hezzi-D’s Books and Cooks
- Shepherd’s Pie with Red Wine Mushroom Gravy by Juanita’s Cocina
- Pork Piccatta by Family Foodie
- Shrimp Skagen Salad in Avocado Halves by Tora’s Real Food
- Shrimp Salad With Lemon Tarragon Dressing by Magnolia Days
- Red, White and Cordon Bleu by Cindy’s Recipes and Writings
- Peppercorn Steak by Doggie At The Dinner Table
- Chicken Florentine by There and Back
- Penne Rigate with a White Ragu Sauce by Momma’s Meals
- Moules a la Provencale by The Girl in the Little Red Kitchen
- Delicious BBQ Ribs by Pippi’s in the Kitchen Again
- Chicken and Mushroom Chicken Piccata by Small Wallet Big Appetite
- Ginger Roast Chicken with Red Wine Plum Sauce by Sue’s Nutrition Buzz
- Roasted Sausages and Grapes by Comfy Cuisine
- Beef Stroganoff by From Fast Food to Fresh Food
- Strawberry-Pink Champagne Sorbet by The Messy Baker Blog
- Italian Style Baby Back Ribs by Cooking Underwriter
- Muscat and Raspberry Cake by Happy Baking Days
- Pretty in Pink Champagne Macarons by Crispy Bits & Burnt Ends
- Late Harvest Citrus Cake by Vintage Kitchen Note
- Wine Pairings by ENOFYLZ
Strawberry-Pink Champagne Sorbet
2 cups rose champagne or sparkling wine
1 cup sugar
16 oz. frozen or fresh strawberries
In a large saucepan, add champagne, sugar, and strawberries. Cook on medium-low heat until sugar is dissolved. Remove from heat and let cool to room temperature. Pour cooled mixture into an airtight container and chill thoroughly in the refrigerator, about 4-8 hours.
Pour the chilled mixture into a blender and pulse to combine, then freeze in your ice cream maker according to the manufacturer’s instructions. Store in the freezer for up to 14 days.