Kir Royale Sorbet

Kir Royale Sorbet

Kir royale, the French aperitif of Champagne with a splash of cassis, becomes a
sophisticated sorbet or granita. If you have them, Champagne coupes or martini
glasses make elegant servers.

1 1/4 cups water
2/3 cup sugar
5 tablespoons creme de cassis (black currant liqueur)
1 1/3 cups chilled dry Champagne
Champagne grapes or other grapes (optional)

Stir water and sugar in heavy medium saucepan over medium heat until sugar
dissolves. Increase heat and bring mixture to boil.Pour mixture into medium
bowl. Mix in 5 tablespoons creme de cassis. Chill mixture 2 hours. Stir
Champagne into sorbet mixture. Process sorbet mixture in ice cream maker
according to the manufacturer's instructions. Transfer sorbet to container;
cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead: keep
frozen.) Freeze 4 martini glasses or Champagne coupes for 1 hour. Scoop sorbet
into frozen glasses. Garnish with small cluster of grapes, if desired, and
serve.

Note: If you do not have an ice cream maker, you can turn this mixture into a
granita - an Italian frozen dessert. Mix an additional 1 cup water into sorbet
mixture. Freeze until semifirm, whisking occasionally, about 3 hours. Cover and
freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of
granita to form crystals. Scoop crystals into frozen glasses; serve immediately.

Serves 4.

Bon Appetit
August 1996

Source:

rec.food.cooking, rec.food.recipes