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Champagne Sorbet With Red Currant Syrup

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.

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Comments


Averie @ Love Veggies and Yoga January 17, 2012 um 8:17 am

beautiful recipe and photos, as usual.

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


Nina Timm January 17, 2012 um 9:54 am

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 January 17, 2012 um 11:51 am

Wow that looks lovely. Great photos


Valérie (France) January 17, 2012 um 12:54 pm

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


David @ Frenchie and the Yankee January 17, 2012 um 12:57 pm

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


Anonymous January 17, 2012 um 1:47 pm

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


Unknown January 17, 2012 um 2:03 pm

Toujours aussi merveilleuse, merci pour ce billet rafraîchissant ♥


Núria January 17, 2012 um 3:34 pm

Que entrada tan preciosa…un abrazo


keiko January 17, 2012 um 3:53 pm

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


MikeVFMK January 17, 2012 um 4:19 pm

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 January 17, 2012 um 5:09 pm

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 January 17, 2012 um 5:13 pm

These look great and gorgeous pictures as always!


Ilke January 17, 2012 um 5:28 pm

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 January 17, 2012 um 5:31 pm

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 January 17, 2012 um 5:37 pm

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 January 17, 2012 um 6:06 pm

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 January 17, 2012 um 8:41 pm

Beautiful photos. I really enjoy the color combos.


CSC January 17, 2012 um 10:16 pm

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 January 17, 2012 um 11:01 pm

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!


Unknown January 17, 2012 um 11:18 pm

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


Anonymous January 17, 2012 um 11:54 pm

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


Julia @The Roasted Root January 18, 2012 um 5:43 am

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 January 18, 2012 um 10:14 am

Délicat, fin, harmonieux. Bravo!


Vanessa January 18, 2012 um 12:47 pm

Lovely as always!


Lynn @ Order in the Kitchen January 18, 2012 um 4:32 pm

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 January 18, 2012 um 8:08 pm

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


Honey for Jam January 19, 2012 um 8:16 am

Amazing! As always gorgeous photo's!


Shelby January 19, 2012 um 1:55 pm

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


nonnapuffo January 20, 2012 um 9:30 am

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


Sofie Dittmann @thegermanfoodie January 21, 2012 um 12:15 am

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.


Unknown January 21, 2012 um 2:51 am

The sorbet looks so cool.


Anonymous January 21, 2012 um 3:53 am

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 January 21, 2012 um 7:30 am

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 January 21, 2012 um 11:11 am

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


Pennie January 21, 2012 um 6:55 pm

How lovely and elegant! Perfect for a dinner party…


Daisy@Nevertoosweet January 22, 2012 um 5:28 am

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 January 22, 2012 um 4:13 pm

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 January 22, 2012 um 5:06 pm

simply beautiful!!


Lauren January 22, 2012 um 8:59 pm

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


Tiffany @ Savor Home January 23, 2012 um 1:17 am

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 January 26, 2012 um 5:49 am

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


The Cozy Herbivore January 26, 2012 um 10:36 pm

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


Juice January 30, 2012 um 3:26 pm

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


Jen Laceda | Milk Guides January 31, 2012 um 5:48 am

the colours are so very beautiful!


Rosa February 9, 2012 um 2:09 pm

Preciosas fotos y estupendas recetas. Me encanta tu blog.


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