Dairy-Free Cooking: Fruit Sorbet in Champagne

Dairy-Free Cooking: Fruit Sorbet in Champagne

Dairy-free cooking: Sorbet ice in a champagne bath with a hint of mint

Dairy-Free Cooking: Fruit Sorbet in Champagne

After successfully completing our first two courses while still having smiles on the faces of our guests, we could see the finish line of our very first dairy-free dinner party. One more thing: dessert!

What about a fresh fruit sorbet in a champagne bath with a hint of mint?

Sorbets are a simple combination of fresh or frozen fruit with sugar. They’re also the perfect dairy-free alternative for ice. We’ve chosen honey strawberry sorbet with a touch of mint. 

Here’s what you need to feed eight little dessert fans:

– 1 kg of frozen raspberries
– 1 cup of sugar
– 1 cup of water
– 2 tea spoons honey
– a handful of mint
– 2-3 leafs of galantine
– 1 bottle champagne 

About one kilo of fruit is perfect to make one liter of sorbet. A little more or less is fine.

Puree the raspberries, add two tea spoons of honey and a handful of mint, chopped into small pieces. Finally you add a little sugar, and that’s already everything that needs to be done. 

The easiest way to add sugar is to make a simple sugar syrup upfront. Cook one cup of sugar and water together until the sugar is dissolved and let it cool. Remember, though, that freezing dulls sweet flavors, so you want the base to taste slightly too sweet before freezing it.

Last but not least: put the sorbet in the freezer and let it cool for some hours before serving.

For the bath of champagne, all you need to do is to fill one bottle of champagne in a bowl and mix it with two to three leafs of galantine. Stir until the galantine has dissolved.

Then divide the champagne evenly in your serving glasses and let them cool for 3-4 hours in the fridge to get a more solid mass. 

Before serving, cut balls of sorbet and place them carefully on your champagne bath. Add a mint leaf, maybe even a small piece of dark chocolate, et voilà.

Smakelijk! Guten Appetit!


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