A fun twist for your next brunch...

T

traca

Well-known member
Yesterday I went to brunch at a friend's house. She's a well-known caterer and cooking instructor here in Seattle. Instead of mimosas, she served up a bit of bubbly with a dollop of Lime-Basil Sorbet. I must say...it was positively delicious!

The bubbly was purchased at Trader Joe's...$4.99 a bottle and it was very good. (We did a side by side comparison with a much more expensive bottle and I actually preferred the citrus notes of the cheaper bottle.)

Anywho...if you decide to give it a try, I tracked down a recipe for the sorbet over at Food Network:

FRESH LIME-BASIL SORBET

1 cup fresh squeezed lime juice (8 to 10 limes)

1 cup water

1 cup simple sugar syrup (1 cup sugar plus 1 cup water, boiled then cooled)

12 whole basil leaves

1 egg white (optional)

Combine all ingredients, except egg white, into a freezer friendly container and freeze 6 to 8 hours or overnight.

Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all crystals have disappeared and mixture is smooth. Re-pack into container and keep frozen until needed. This will keep for up to 2 months. If you prefer a lighter, less icy sorbet, add 1 egg white during processing. Yield: 4 Servings

 
Traca, thank you for posting smileys/smile.gif

I fell in love with brunches just last weekend (I posted about my experience with the Mediterranian brunch I had a few posts up) and now I'm planning on making a brunch for my friends. Your Fresh Lime Basil Sorbet will fit in perfectly!!!

 
that's sgroppino: italy's counterpart to coke floats.

as many recipes as italians. sometimes gelato is used. i've tried it with champagne-type bubbly, but it doesn't match prosecco.

 
Ooo, that sounds like fun! Great idea with New Year's Eve right around the corner.

I like the "Barefoot Bubbly" that Barefoot Vineyards puts out. Inexpensive, and who can resist that alliteration?

For a little more upscale sparkling wine, I recommend Gruet. It's from a New Mexico vineyard, and is quite good.

 
Heck if I know....I used pretty cobalt blue martini glasses, put a few scoops...hold on...

(I just went and measured---it's the 1.5" purple-handled scoop) of sorbet in the chilled glass, drizzled some homemade limoncello, and then topped it all off with the Proscecco.

By Round 3, everyone agreed that more sorbet was better than more Proscecco.

And rvb is bang on with his description...it ends up slushy, like a rootbeer or coke float. Only with that extra 40% alcoholic kicker.

 
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