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Archive for August 15, 2013

TIP OF THE DAY: Sorbet Dessert Cocktails

Drinking your dessert is especially delightful on a warm summer night.

Start with a scoop of your favorite sorbet in a wine glass or stemmed dessert dish; top with sparkling wine and an optional garnish.

You can have a higher proportion of wine to sorbet, as in the photo at right—a glass of sparkling wine with a scoop of sorbet.

Or, take the other approach: A dish of sorbet with a sparkling wine pour-over, as in the photo below.

Either way, you’ve got something light and luscious, with no more effort than scooping sorbet and pouring Champagne. That’s a win-win in our book.

Beyond the simplicity of sparkling wine and sorbet, you can add a scoop of sorbet to a conventional cocktail:

  • Peach sorbet in a Bellini (Bellini Cocktail Recipe)
  • Orange sorbet in a Mimosa or grapefruit sorbet in a Grapefruit Mimosa (Grapefruit Mimosa Cocktail Recipe—substitute orange juice for the grapefruit juice in the recipe)
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    A glass of Prosecco with strawberry sorbet. Photo © Auremar | Fotolia.

     

    You can also add the sorbet to non-sparkling cocktails, for example:

  • Lemon or lime sorbet in a Margarita
  • Raspberry sorbet (cranberry, if you can find it) in a Cosmopolitan
  • Pineapple sorbet in a Piña Colada
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    Seek inspiration by looking at the flavors of sorbet in your market. Don’t be scared off by exotic flavors. One of our favorite creations is a French 77 (Champagne and St. Germain Elderflower Liqueur) with lychee sorbet that we found in an Asian market. (Elderflower tastes a lot like lychee.)

    And then, there’s the ice cream cocktail. Two of our favorites:

  • Coffee ice cream in a Black Russian or White Russian (recipe)
  • Godiva chocolate liqueur with chocolate and vanilla ice cream
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    Lemon sorbet with a Prosecco pour-over.
    Photo © Auremar | Fotolia.

     

    TYPES OF SPARKLING WINE

    Asti or Asti Spumante, from the Asti region of Italy, is a sweeter style of sparkler made from Muscat grapes. The sweetness is perfect for dessert pairings, and the lighter body and low alcohol content (about 8%) help.

    Cava, from Spain, is available in white or pink. As with Champagne, it is made in different levels of dryness/sweetness.

    Champagne, the world’s most famous and costliest sparkler, is produced in the Champagne region of France. Although even the least expensive bottles are pricey, you can find something in the $25 range. Unless you’re a rock star, don’t pour Dom Perignon into a sorbet cocktail: The sweet sorbet will overwhelm the complexity and finesse of a great Champagne.

    Cremant, from France, is a sparkler that can be produced in any region. It has lower effervescence than Champagne, giving it a creamy mouth feel.

     

    Espumate, from Portugal, is light-bodied and very affordable sparkling option ($6-$8).

    Prosecco is an Italian version of Asti (using the same production method), but it is dryer due to the grapes used. Light in body, it is available in lightly sparkling and fully sparkling varieties.

    Other sparklers, less frequently found in the U.S., include Methode Cap Classique from South Africa, Sekt from Germany, Sovetskoye Shampanskoye from Russia, Sparkling Shiraz from Australia and Trento Doc from Italy.

    When you’ve created your signature sorbet cocktail, please share the recipe with us!

      

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