Champagne Sorbet With Red Currant Syrup

Tuesday, January 17, 2012

Champagne Sorbet With Red Currant Syrup

First thing before today's post and recipe: the winner of the Squam Workshop Giveaway is Patti from Peppermint Ph.D! Congratulations! please send me your mailing address at mytartelette AT gmail DOT com so I can forward it to the Squam team.

So strange. So strange to be writing and listening to the sound of my parent's voices in the room above ours. Such a pleasure. After weeks of scheduling and rescheduling, they finally arrived last Wednesday. It's been amazing to see their whole bodies relax and let go of the tension, the sorrow and the worries they have been going through.

Champagne Sorbet With Red Currant Syrup

It's been wonderful to pick up where we left off since last May when they were here. So many things have changed and so much has stayed the same. I would have loved to have them here when work was less hectic but in a way I am glad they are able to see first hand how a magazine or cookbook shoot goes. What goes into a production meeting, how I organize the shoots, assistants and the studio depending on the task at hand.

They have seen me find the route ahead and stick to it, work and practice constantly and have kept to themselves their worries and doubts as parents. It's nice to be able to share what goes on during a day at work. It's also nice to show them first hand that I don't noodle around until noon in my pj's because I don't have regular work hours.

Champagne Sorbet With Red Currant Syrup

Above all, it's been so nice to spend time in the kitchen with my mom or engaging in conversations of all kind with my father at the dinner table. I like hearing the mugs clicking comes five o'clock. Sound that a little tea break and a cookie are just around the corner. It had been too long since I'd heard the usual "I know have too much bread on my plate and not enough cheese".

I like observing them and how they interact with life. How they grew old and yet remain so much as I knew them when I was a teenager. I like the wisdom with which I am trying to approach their visit. I know. I did say "trying". What can I say...I have too much of both their temperaments sometimes and things might just get a little heated. Nothing that a glass of Champagne can't fix though.

Champagne Sorbet With Red Currant Syrup

Right before they arrived, in between two New Year's Champagne toasts, we found ourselves with a couple of opened bottles and only two of us to drink them. During a work week, it proved a bit difficult to tend to them fast enough. I had hoped during the holidays to save enough Champagne to make sorbet. Last week proved to be the perfect time. A little later than planned. I took it as a nice way to prolong the holiday spirit.

I have always liked Kir Royale (with blackcurrant liqueur) or a little raspberry or red currant liqueur in my Champagne. Seeing the red syrup slowly mingle with the bubble and swirl in its descent to the bottom of the glass. I knew I wanted to somehow create the same effect with the sorbet I was making. Since I still had a lot of red currants, I cooked them with lemon juice and honey and made a syrup to be poured over the sorbet right before serving.

The red currant syrup was the perfect hint of tang and contrast to the sorbet. A simple dessert, full of life and generous in flavor.

Champagne Sorbet With Red Currant Syrup

Hope you have a wonderful week ahead!

Was about to leave without a workshop update...
The November 1st - 5th workshop with Clare is already half full and going fast if you are interested!
The November 8th -12th workshop with Clare and food stylist Tami still has some spots available!
We can't wait to be there!

Champagne Sorbet With Red Currant Syrup:

Ingredients:

Sorbet: (adapted from Ice Cream Ireland)
2 cups (500ml) Champagne
1 cup (200gr) sugar
1 cup (250ml) water
1/4 cup lemon juice
1 tablespoon honey or simple syrup

Directions:
In a large saucepan, bring the Champagne, sugar and water to a simmer and stir to dissolve the sugar. Remove from the heat and add the lemon juice and honey. Stir to combine. Refrigerate 2 hours or overnight until cold. When ready to churn, pour the liquid into your sorbet maker according to the manufacturer's instructions. Once made, keep the sorbet in the freezer until ready to eat. Serve with the red currant syrup drizzled over and some extra red currants of desired.

Red Currant Syrup:
4 cups red currant
1 cup water
1/2 cup honey
juice and zest of one large lemon

In a large saucepan set over medium heat, bring the currants, water, honey and lemon to a boil. Reduce the heat and cook for about 30 minutes. Strain the mixture through a fine mesh sieve. Discards the solid and refrigerate the syrup until ready to use.

46 comments:

Averie @ Love Veggies and Yoga said...

beautiful recipe and photos, as usual.

Love the contrast with the red, white, and slate blue/gray tones...so pretty!

Nina Timm said...

Wonderful ode to your parents, I have just spent 1 month with mine. It is so precious..
Love the champagne sorbet, seems like just the thing for our current 40C heat wave!!

Priyanka said...

Wow that looks lovely. Great photos

Valérie (France) said...

Une très jolie verrine bravo et ets images sont extra
Je te souhaite une excellente journée
Valérie.

David @ Frenchie and the Yankee said...

I really like this idea. Beautiful.
I will keep bookmark this for the summer.

Valentina said...

Зравствуйте!
Рецепты ваши всегда просты и их можно приготовить, иногда я это делаю. Спасибо. V.

NadiArt{Design} said...

Toujours aussi merveilleuse, merci pour ce billet rafraîchissant ♥

Núria said...

Que entrada tan preciosa...un abrazo

keiko said...

Have a wonderful time together Helene - the sorbet looks absolutely lovely.

MikeVFMK said...

Love the champagne sorbet and syrup and love the light in these pictures!

Lovely to see that your back in the kitchen with your mom, Helene!

erica said...

mmm, i'd love to taste some of this--what a fun use for leftover champagne! (yes, isn't it so sad when you've got an open bottle that goes flat...)

SkinnyMommy said...

These look great and gorgeous pictures as always!

Ilke said...

Have fun with your parents. I know how it feels to have the same temper as your parents and it always gets a bit tense time to time. But it lasts short with a smile and hug:)
Beautiful dessert, i am surprised you manage to save the booze:)

Jillian@TheHumbleGourmet said...

There is a little local ice cream shop in my hometown that serves the most delicious Champagne shebert. This completely reminds me of that. Yum!

Rocky Mountain Woman said...

I have a few bottles of inexpensive champagne I bought on a road trip sitting in my cellar and this might be just the ticket!

Dominic said...

Looks superb, I might have to give it a go this weekend. My speciality is a Negroni sorbet served between course. I love the bitterness of the Campari.

Dana@TheSundaySweet said...

Beautiful photos. I really enjoy the color combos.

SweetPea51 said...

Looks lovely/must try! Have been following your beautiful photographs/blog for quit some time :) Would you mind sharing/suggest where I may be able to obtain a similar glass container/wired lid in the 2nd photo? Thanks so much!

Maureen said...

You're so lucky to still have your parents around. Enjoy every moment you can. I know how busy life can be but memories are what sustain us I think.

This dessert is gorgeous!

the starving student said...

That is such an awesome way to use up leftover champagne! I would totally mix it with orange juice and make a mimosa sorbet.

Yadsia @ShopCookMake said...

I could eat this right now! I love how simple it is, but so elegant.

Julia @The Roasted Root said...

This is something you don't see every day! I love currants but I've had a difficult time finding them. Great recipe and awesome photos!

Tellou said...

Délicat, fin, harmonieux. Bravo!

Vanessa said...

Lovely as always!

Lynn @ Order in the Kitchen said...

I can't get over how utterly beautiful your photography is. Everytime I see it I'm astounded. Let me just say, while this sounds delicious, if it's half as delicious as it looks I would be thrilled! I'm definitely going to make this! Thank youuu!

Sharyn Dimmick said...

Beautiful photos with the currants shining like little jewels -- and I'll bet it tastes good, too!

Honey for Jam said...

Amazing! As always gorgeous photo's!

Shelby said...

What a refreshing idea for dessert or even a light afternoon, sweet snack!
Lovely pictures...

nonnapuffo said...

♡Very beautiful photos!!!
kisses from your follower! ♡
www. welovefur.com

Sofie Dittmann @thegermanfoodie said...

we are hoping to grow some red currants this year for our own pleasure, it's SO hard to get a hold of them otherwise.

Aida said...

I would like to wish you, first of all, the greatest year, since so many of your dreams are about to come true and I truly wish you the best, eventhough I do not know you in person; but I guess that when a person decides to share a bit of her life for years with total strangers, and those on the other side decide to follow those flashes willingly, effortlessly and eagerly we kind of become friends. I´m from Portugal, I do not post very often but I follow your blog daily, anticipating with excitment what the news are going to be this time, never disappointing and always revigorated and inspired. Secondly I’d like to thank you for letting a door open for us, so that we could appreciate through time the way you’ve evolved into someone so inspiring, so creative, so meticulous, so spontaneous, but above all, so genuinely true to yourself. Thank you, for I have also grown with you. I’ll keep on coming here, visiting you, hoping that if you come to my country one day, I’ll have the pleasure of welcoming you personally, opening then the doors of my house to you and hoping that you’ll feel at ease, just like I do, everytime I come to your blog. Cheers to you doll! Keep on being very Happy! and i hope that one day you may have time to visit my blog - it would be an honor!

http://cottoncandy-peaches.blogspot.com

Joy said...

The sorbet looks so cool.

Ann said...

This is really cool! I never thought to make sorbet out of anything other than fruit! LOVE that it's champagne with fruit ON it, rather than IN it (I know it has a wee bit of lemon - but I'm not counting that!)! Thanks!

Nicola said...

Helene, I love the way you take food pictures. Your "Plate to Pixel" is always on my bedside table. Let's continue this way.

katrina said...

i recently discovered your blog and i love your pictures. can't wait to read your book.

Pennie said...

How lovely and elegant! Perfect for a dinner party...

Daisy@Nevertoosweet said...

The photos are amazing :) Beautiful!
I'd love to try the champagne sorbet ~
I dun think i've seen fresh currants before hehe :)

Nicki Woo said...

I love the way you speak of your parents. The clinking of the cups, they way they say things, they way they are. This is what is so beautiful in life. When we realize that the little moments are where we find happiness. Much happiness to you and yours.

Dmarie said...

simply beautiful!!

Lauren said...

I love how your phrase "tend to your champagne!" That's just how it should be!

Tiffany @ Savor Home said...

Looks so refreshing! I share the same feelings when I am around my parents. The flipping of newspapers and the smell of coffee they drink all day just warms my heart.

I signed up for your workshop in November and I am beyond excited. I can't wait to meet you and Clare!

kyleen said...

This looks absolutely divine. If only my parents would spare me a bottle of champagne so I could make this!

The Cozy Herbivore said...

Ooooh, I love currants! And what's better than pairing them with champagne? This looks so beautiful and elegant.

Juice said...

The photos make it beautiful, but I'll be the taste is even better.

jen laceda said...

the colours are so very beautiful!

Rosa said...

Preciosas fotos y estupendas recetas. Me encanta tu blog.

Tartelette All rights reserved © Blog Milk - Powered by Blogger