#SundaySupper Strawberry-Pink Champagne Sorbet

August 19, 2012 By 43 Comments

Happy #SundaySupper!

The #SundaySupper group is cookin’ with wine this week. Exciting, right? I was beyond excited when I first found out about this week’s theme. What? I get to cook with my favorite alcoholic beverage? Yippeeeee!

We teamed up with Schlossadler Wines this week for our wine themed #SundaySupper. They have every type of wine you can imagine, from sparkling to deep crimson red to crisp white. There’s a bottle of wine for every type of wino. I could spend hours on their website, perusing the different types of wine and the region of the grapes.

My favorite wine is the bubbly kind, also known as champagne or sparkling wine. I love the stuff! The bubbles create that classic fizziness that goes straight to my head.

Because I have an affinity for champagne, I decided to put a twist on the classic champagne and strawberry combination. I made a strawberry-pink champagne sorbet.

I took a chance with this recipe and wasn’t sure it was even going to turn out, but it did, and it’s delicious. I literally hovered over the ice cream maker, watching intently (brows furrowed intent) as the syrupy mixture spun around in the bowl, coaxing it in a pleading voice, “Please work. Oh pretty, pretty please!” When I saw that it was, indeed, churning up properly, I let out the breath that I’d been holding the entire time.

I never leave room for error, and that has to change.

This sorbet is for adults only. Let me repeat that… Adults Only! The champagne doesn’t actually get cooked long enough to cook out the alcohol, which is what I love about this sorbet. My mom ate a bowl of this last night and had a little buzz going.

Having a cocktail party, adults-only party, girls movie night? Make this sorbet. I promise, your guests will love it.

Enjoy your #SundaySupper around the family table with your loved ones.

Check out what the other #SundaySupper bloggers are cookin’ up this week with wine:

 

Strawberry-Pink Champagne Sorbet

2 cups rose champagne or sparkling wine
1 cup sugar
16 oz. frozen or fresh strawberries

In a large saucepan, add champagne, sugar, and strawberries. Cook on medium-low heat until sugar is dissolved. Remove from heat and let cool to room temperature. Pour cooled mixture into an airtight container and chill thoroughly in the refrigerator, about 4-8 hours.

Pour the chilled mixture into a blender and pulse to combine, then freeze in your ice cream maker according to the manufacturer’s instructions. Store in the freezer for up to 14 days.

 

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Strawberry Basil Milkshake and a Giveaway

June 25, 2012 By 70 Comments

I was invited to the Great Shake 2012 with Adam Ried, an online milkshake party that celebrates Adam’s new book, The Thoroughly Modern Milkshake.

I have read and re-read Adam’s book, and some of the pages are even a bit sticky with melted ice cream. I thinks it’s safe to say that I love this book. It’s full of creative milkshake tips and tricks. Did you know that sorbet adds a major boost of flavor when combined with ice cream? It makes a world of difference. And, flavored simple syrups add a depth of flavor. Adam’s book discusses several different methods to take your milkshake from good to amazing.

I had a very difficult time deciding which milkshake recipe I wanted to make, but I kept coming back to the strawberry basil milkshake. I mean, doesn’t that sound amazing? I had fresh basil in the garden just waiting to be used in a milkshake.

This milkshake is creamy, smooth, and extra thick. Just when you think you’re drinking a plain old strawberry milkshake, the basil shines through and tantalizes your taste buds with its earthy, anise flavor.

The strawberry sorbet creates an intense strawberry flavor in this milkshake. Thanks to Adam, I will always use sorbet in combination with ice cream in my milkshakes. It really takes the flavor to another level.

Join the party tonight on twitter at #Greatshakes from 8-9pm EST. Adam will be there answering milkshake questions and participating in some milkshake trivia.

I have some exciting news! I love this book so much that I’m going to give on lucky follower a copy of Adam’s book. All you have to do is leave a comment telling me what your favorite milkshake flavor is.

For more chances to win:

Follow me on twitter
Follow my blog on Facebook
Subscribe to my blog
Follow Adam on twitter

That’s five chances to win! Make sure you leave me a separate comment for each entry.

Strawberry Basil Milshake

6 tbs. sugar
2/3 cup dry white wine
1 cup fresh basil leaves
1/4-1/2 cup cold milk
4 medium scoops strawberry ice cream
4 medium scoops strawberry sorbet

For the syrup:

Mix the sugar and wine in a small saucepan over medium heat, swirling the pan occasionally to dissolve the sugar. Bring the mixture to a boil, reduce the heat, and simmer for 3 minutes. Off the heat, add the basil and stir to immerse in liquid. Let steep for 1 hour. Strain the syrup, pressing the basil to release all the liquid, cover, and refrigerate for at least 30 minutes (or up to 3 days).

For the shake:

Place 1/4 cup of chilled basil syrup, the milk, ice cream, and sorbet in a blender and pulse several times to break up the ice cream. With the motor off, use a wooden spoon or spatula to mash the mixture down into the blender blades. Continue pulsing until the mixture is smooth. Add more milk if the mixture is too thick. Pour shake into 2 glasses and enjoy.

 

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