Wednesday, July 14, 2010
Recipe Source: Freixenet
1 Freixenet Carta Nevada 187 ml
3 rounded tsp of Peach Sorbet
Fill a 6 oz. flute 2/3 full of Carta Nevada. Carefully add the sorbet balls and serve the remaining sparkling wine on the side.
For the Peach Sorbet:
Recipe Source: Allrecipes.com
1/2 cup water
3 tablespoons sugar
2 tablespoons lemon juice
4 medium ripe peaches, peeled and sliced
In a saucepan, combine the water, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved. Cool slightly; transfer to a blender .
Add the peaches; cover and process until smooth.
I strained my peach mixture through a sieve to remove the pulp.
Fill cylinder of ice cream freezer; freeze according to manufacturer's directions.
Transfer sorbet to a freezer container; cover and freeze for 4 hours or until firm.
Posted by Supper Club of Cranberry at 9:52 PM