Pineapple-Champagne sorbet

The first question that pops into most folks' minds is: Is putting Champagne into a sorbet a gimmick? The answer is no.

Champagne or sparkling wines are distinct. Other than the tiny effervescent bubbles, they are delicate and lovely. The three main Champagne grapes grown in Champagne that most people know about and that are used in most blends are chardonnay, pinot noir, and pinot meunier, but there are another four varieties that can be found within the Champagne wine AOC region: pinot blanc, pinot gris, petit meslier, and arbane. These grape varietals add a lovely flavour from the wine to the dessert that they are used in. Of course, the bubbles are not present, but mentally, you are convinced this is an expensive and luxurious dessert.

This sorbet bears all these characteristics. The pineapple is tangy and fresh, and please do not add too much sugar to drown out the lovely tartness of the fruit. The flavours of the wine varietals add subtle nuances to the pineapple and complement the flavours. This is a lovely sorbet, light, fresh, and elegant, perfect as a pre-dessert or as a palate cleanser.

This is my go-to book for ice cream, sorbets, and everything frozen. The recipes are always fabulous. I sometimes have to hide this book so I do not make too many goodies. If there is one ice cream book you need, this is it!

For more fabulous recipes from this cookbook, click here.

Ingredients:

1 large pineapple, peeled

1/4 cup + superfine sugar

1 cup champagne or sparkling wine

Cut the peeled pineapple; it is unnecessary to core it or remove the eyes. Add it to a blender with the sugar and purèe until very smooth. Work the purèe through a fine-mesh sieve to remove any residual fibres and bits.

Mix in the wine and churn in the ice cream machine on the sorbet or ice cream setting.