Champagne Sorbet: Anniversaries And Hot Summer Days
B. and I celebrated our ninth year anniversary July 11….well, when I say celebrated it’s not exactly true. Oh yes, there were cards and smoochies, but he left flowers in the car that night not expecting temperatures in the high 80s by six o’clock in the morning. He woke me up with a bunch of pretty but yet wilted flowers, that was comical and it reminded of the way I felt on my wedding day…wilting and melting back in 1998 under the hot sun of Charleston. I am surprised that nobody back then tried to dissuade me from a July wedding. What was I thinking? Well, I had no idea it was going to be over 100F that day, much like our anniversary day last week.
Anyway, back to our celebration. We both worked late night so we decided to stay home, grill some seafood, drink some Champagne and relax on the porch. We were so tired that we barely drank one glass each and crashed into bed. Oops!
We felt a little strange the day after: should we have made more of a production out of it? Should we make up for it and go out somewhere fancy? Any of our friends would tell you that it would not be like us. We do things everyday to show our love and respect for each other. They are not grand gestures but they truly come from the heart. Oh sure, I am not going to play it all cool, we do have fancier celebrations but I’d choose a picnic on the beach under a full moon over a formal restaurant dining room. Those evenings are usually spent with my parents when they come visit. Going out with them is a rare treat so then we make a big deal out of it, plus ordering with my dad around is an adventure in itself (I’d better savethat for another post).
What about the Champagne Sorbet? (good you’re still reading) Well, we had most of the bottle left and still some fizz in it but no real urge or desire to drink it right away. What to do? Cocktails, vinegars, sauces,….Sorbet!!! Since it was still scorching hot outside I figured it would be a great way to end dinner that night.
The recipe could not be any simpler and if you do not have an ice cream maker, do not worry. Once you are ready to freeze the sorbet mixture, pour it into a glass container and freeze for a couple of hours. With an handheld immersion blender, Kitchen Aid or hand mixer, whisk the dough for a miute or so. Return the dish to the freezer and repeat a couple more times. Et Voila!
Champage Sorbet, adapted from Kieran at Ice Cream Ireland (how I wish I were his neighbor!)
Serves 6 (or one tipsy Tartelette!)
500 ml water
250 ml good quality Champagne
50 ml lemon juice
Bring the water to a boil and stir in the sugar, stirring until the sugar is completely dissolved.
Let cool completely.
Stir in the champagne and lemon juice.
Process in your ice cream machine following the manufacturer’s instructions or use the method described above.