Recipe: Kir Royale Sorbet (Sherbet)

Kir Royale Sorbet (Sherbet)
Source: Bon Appetit August 1996

(Kir Royale, the French aperitif of Champagne with a splash of cassis, becomes a sophisticated sorbet or "granita". If you have them, Champagne glasses (long stemmed best) or martini glasses (the big ones) make elegant servers.)

1 1/4 cups water
2/3 cup sugar
5 tablespoons creme de cassis (black currant liqueur)
1 1/3 cups chilled dry Champagne
Champagne grapes or other grapes (optional)

Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring mixture to boil. Pour mixture into medium bowl. Mix in 5 tablespoons creme de cassis. Chill mixture 2 hours. Stir Champagne into sorbet mixture. Process sorbet mixture in ice cream maker according to the manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead: keep frozen.) Freeze 4 martini glasses or Champagne coupes for 1 hour. Scoop sorbet into frozen glasses. Garnish with small cluster of grapes, if desired, and
serve.

Note: If you do not have an ice cream maker, you can turn this mixture into a "granita" an Italian frozen dessert. Mix an additional 1 cup water into sorbet mixture. Freeze until semi firm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of "granita" to form crystals. Scoop crystals into frozen glasses; serve immediately. Serves 4.