Printer Friendly

Champagne snowballs: these frosty sherbets are light, sparkling, dramatic.

Champagne snowballs

These frosty sherbets are light, sparkling, dramatic

White as snow, these frosty sherbets take their pale coolness from a spiced champagne syrup blended and frozen with an air-filled meringue. The sherbets are delightful alone, sparkling and dressy when served with champagne.

It's best to make the sherbet a day ahead to give it ample time to freeze.

Starting with sugar and water, you cook two batches of simple syrup. One batch of hot syrup is infused with spice, then frozen with champagne. The second hot batch gets whipped into beaten egg whites to make a smooth-textured meringue.

When this cools, the coarse-textured champagne ice is folded in.

Because the meringue has a tendency to float, you need to stir the sherbet several times as it freezes.

Champagne-Cinnamon Snowball Sherbet

1/2 cup sugar

1 cup water

2 cinnamon sticks, each 3 inches long

At least 2 cups champagne or other dry to sweet white sparking wine

2 tablespoons lemon juice

Italian meringue (directions follow)

6 additional 3-inch cinnamon sticks (optional)

In a 1- to 2-quart pan, stir together sugar, water, and 2 cinnamon sticks. Bring to a boil, uncovered, over high heat and boil syrup until it reaches 210| on a thermometer, about 5 minutes. Remove from heat and stir in 2 cups champagne and the lemon juice. Chill until cold, 1 1/2 to 2 hours. Pour syrup through a wire strainer into a 9-inch square metal pan. Rinse cinnamon sticks and let dry; reserve.

Cover and freeze champagne mixture until it freezes softly but evenly, at least 8 hours. With a heavy spoon, break up frozen mixture and stir until slushy. Fold icy mixture into the Italian meringue until well mixed. Cover tightly and freeze. After 2 to 3 hours, fold mixture occasionally to keep it evenly blended as it hardens --or it will separate into layers. Freeze until firm, at least 4 hours (you can store this sherbet in the freezer as long as 3 months).

Use an ice cream scoop to shape about 1/2 cup of sherbet at a time into a ball. Put 2 of these snowballs in a stemmed glass or dish (at least 1-cup size) for each serving. If desired, carefully pour additional champagne over snowballs to partially fill glasses; garnish each with a cinnamon stick, if desired. Makes about 2 quarts, or 8 servings.

Italian meringue. In a 1- to 2-quart pan, stir together 1 cup sugar and 1/2 cup water. Bring to a boil, uncovered, over medium-high heat; boiluntil syrup reaches 228| on a thermometer, about 5 minutes.

Meanwhile, in a mixing bowl, whip 4 egg whites on high speed until they will hold soft peaks. Beating constantly, slowly pour hot syrup in a thin, steady stream into egg whites (avoid beaters) until whites hold stiff, glossy peaks. Cover and refrigerate until cold, at least 1 hour or as long as overnight.

Champagne-Allspice Snowball Sherbet

Follow the preceding directions for champagne-cinnamon snowball sherbet; instead of cinnamon, use 1 teaspoon whole allspice, coarsely crushed.

Champagne-Cardamom Snowball Sherbet

Follow the directions for champagnecinnamon snowball sherbet; instead of cinnamon, use 2 teaspoons whole cardamom (pods removed), coarsely crushed.

Champagne-Clove Snowball Sherbet

Follow the directions for champagne-cinnamon snowball sherbet; instead of cinnamon, use 2 teaspoons whole cloves.

Champagne-Ginger Snowball Sherbet

Follow the directions for champagnecinnamon snowball sherbet; instead of cinnamon, use 2 tablespoons slivered fresh ginger (peel or not, as you like).

Champagne-Nutmeg Snowball Sherbet

Follow the directions for champagnecinnamon snowball sherbet; instead of cinnamon, use 1 teaspoon ground nutmeg; do not strain the spice syrup.

Photo: 1. Pour water into pan with sugar and cinnamon to make a spicy syrup you mix with champagne

Photo: 2. Whip a second batch of hot syrup into beaten egg whites to make Italian meringue

Photo: 3. Fold icy champagne slush into bowl of chilled meringue; freeze mixture

Photo: 4. Pour champagne over big snowball-shaped scoops of spiced champagne sherbet. Bubbles foam up, so pour carefully to avoid overflow

Photo: Champagne snowball sherbet, spiked with a champagne splash and a cinnamon stick, makes a dramatic dessert. Serve with small cups of espresso
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:includes recipes
Publication:Sunset
Date:Jan 1, 1985
Words:688
Previous Article:Yellowstone winter ... magic, uncrowded; for skiing, wildlife or geyser watching, exploring. It may be the park's best time of year.
Next Article:For the jogger, fisherman, birder, skier ... a fanny pack for every activity.
Topics:


Related Articles
The wine guide: a toast for rose.
The Wine Guide.
SPARKLING WINE TERMINOLOGY.
MERCHANDISING & PROMOTION.
New Summer Cocktails Add Sparkle to Holidays and Get-Togethers; Enjoy Delicious New Recipes Like America Sparkles, Raspberry Dream and More.
Photos: IZZE(R) Sparkling Juice is a Refreshing, Great-tasting Summertime Beverage.
Bubbly beyond the flute: sparkling wine savvy yields innovative by-the-glass and bottle offerings, as well as new cocktails.
The Bubbly Bar: Champagne and Sparkling Wine Cocktails for Every Occasion.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters