Champagne with white nectarin and sherbet

20

Jan

2017

Romantic cocktail of champagne, white nectarin, sherbet and patience, which will be needed to wait for the final freezing of Sherbet.

Ingredients (for 8 portions):

300 g of white sugar

1.5 cups of water

4 stripes of lemon zest

7 ripe white nectarines cut in half and peeled

60 ml of lemon juice

2 white nectarine, additionally

750 ml of champagne or sparkling wine, chilled

Preparation:

To prepare nectarine sherbet in a small pan, mix sugar, water and lemon zest, put on a slow fire. Cook, stirring, about 2 minutes, until the sugar dissolves. Increase the fire to high, bring to a boil. Add chopped nectarines and bring to a boil again. Reduce the fire to medium and cook, stirring, for about 5 minutes, or until the nectarines become soft enough. Remove from heat, cover with a lid and set aside for cooling.

Syrup merge, set aside, remove the zest of lemon. Peel the cooked nectarines, transfer it to the kitchen combine, beat until a homogeneous mass is obtained (about 2 glasses of mashed potatoes). Add 1.5 cups prepared syrup, lemon juice in mashed potatoes and mix. Pour into a metal dish, cover with foil and put in the freezer for 6-8 hours, or until complete freezing.

Break the frozen mass, transfer to the combine, beat until homogeneous, transfer to a plastic container and put in the freezer for 3-4 hours, or until complete freezing.

Before serving, cut 2 nectarin slices, lay out glasses, add sherbet balls and pour chilled champagne or wine.

Bon appetit!

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