Doesn't this champagne float just scream Valentine's Day? This would be the perfect cocktail to wrap up this romantic Valentine's Day dinner I have been helping you all plan all week. (Oh, you missed that? Click here for my Herb & Apple Roast Chicken and here for my {Lighter} Strawberry Cheesecakes for Two.)
What is great about the sorbet that you make for this champagne float is that it is so simple to switch out the fruits... If you don't have cranberries switch them for strawberries. Or trade the cherries for raspberries. Anything goes as long as it is red! :)
What you will need:
1/2 cup frozen cherries, thawed, pitted, & halved (I bought mine frozen already pitted.)
1/2 cup cranberries (fresh or frozen and then thawed)
1/4 cup sugar
Your favorite champagne or sparkling wine (or you could make this non-alcoholic & use a sparkling cider)
This Sweetheart Sorbet is incredibly easy to make. It is easiest in an ice cream maker, but you can almost as easily make it in a glass pan in your freezer. It will take a little longer the latter way. I actually did the glass pan/freezer method when I realized I forgot to pick up ice for the ice cream maker that day. Oops.
Add your cherries and cranberries to a blender or food processor and puree. Using a wire mesh strainer or cheesecloth, strain the puree to catch any little seeds & skins.
Pour the pureed cherries and cranberries into a small saucepan. Stir in the sugar. Heat over medium heat until the sugar is completely dissolved.
Pour the sorbet mixture into a metal bowl and chill for 1 hour in the fridge.
Pour the chilled sorbet base into a glass pan and place in your freezer. (If you have an ice cream maker, you can just dump the sorbet base into your chilled container & whirl away for about 20-25 minutes.)
It will take the sorbet about 3-4 hours to set completely using the glass pan method. Every hour or so, take out the sorbet and scrape with a fork.
When you are ready to serve your Sweetheart Sorbet Champagne Floats (perhaps with dessert, after dessert, or as dessert ;) ), place about 2 small scoops in the bottom of your champagne flute and then fill with your favorite champagne.
I would suggest a more dry, not so sweet champagne with these floats. The sorbet itself is pretty sweet and paired with a sweeter champagne, it may result in sugar overload.
Are you planning on whipping up a Valentine's Day dinner for that special someone next week? ;)
Sweetheart Sorbet Champagne Floats
by
Prep Time: 4-5 hours
Ingredients (Approx 6 floats)
- 1/2 cup frozen cherries, thawed, pitted, & halved (I bought mine frozen already pitted.)
- 1/2 cup cranberries (fresh or frozen and then thawed)
- 1/4 cup sugar
- Your favorite champagne or sparkling wine (or you could make this non-alcoholic & use a sparkling cider)
Instructions
Add your cherries and cranberries to a blender or food processor and puree. Using a wire mesh strainer or cheesecloth, strain the puree to catch any little seeds & skins.
Pour the pureed cherries and cranberries into a small saucepan. Stir in the sugar. Heat over medium heat until the sugar is completely dissolved.
Pour the sorbet mixture into a metal bowl and chill for 1 hour in the fridge.
Pour the chilled sorbet base into a glass pan and place in your freezer. (If you have an ice cream maker, you can just dump the sorbet base into your chilled container & whirl away for about 20-25 minutes.)
It will take the sorbet about 3-4 hours to set completely using the glass pan method. Every hour or so, take out the sorbet and scrape with a fork.
When you are ready to serve your Sweetheart Sorbet Champagne Floats, place about 2 small scoops in the bottom of your champagne flute and then fill with your favorite champagne.
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