Pear Champagne Sorbet

Happy New Year!! Welcome 2010! The New Year is not only a time to look forward to new things, but also a time to reflect on the previous year.  2009 was a busy year for me.  I finished an important hurdle in my education, moved across country (well north to south), bought my first home, started a new job, and started this blog.  Although at times it was stressful, I enjoyed the year and learned many new things about myself.

I started this blog for two main reasons: 1) I love ice cream and I wanted to share my passion with others, and 2) I like to write but I was tired of writing academic papers and wanted to write creatively.  This blog had allowed me to accomplish both of these goals and to be creative in the kitchen and on the computer.  I am slowly turning more and more ice cream recipes into my own and I look forward to the exciting recipes that the new year brings.  I look forward to reviewing more ice cream shops and pints from around the country.  Thank you to everyone who has followed my blog since it began in July and thank you to all of my new followers.

On to the recipe…Champagne, or another form bubbly like Prosecco or Cava, is often the drink of choice for ringing in the new year.  Instead of drinking my bubbly this year I made it into a sorbet (okay okay I admit I drank a little). Making sorbet or ice cream with alcohol can be a little tricky because alcohol does not freeze, so to get around that I added some fruit juice to the mix.  Pear juice seemed like a good choice because it is sweet and pairs well with the dryness of the champagne. And I like it!

So Happy New Year to all! May 2010 be filled with all of the things that make you happy! Enjoy!

Pear Champagne Sorbet
Makes 1 quart

1 1/2 cups champagne or sparkling wine
3/4 cup (150 grams) granulated sugar
1 Tablespoon corn syrup
1 1/2 cups pear juice
2 Tablespoons fresh lemon juice

Combine champagne, sugar, and corn syrup in a small saucepan and bring the mixture to a slow boil.  Stir and allow the mixture to boil until sugar is dissolved.  Once sugar is dissolved, remove from heat and transfer to a medium bowl.

Combine pear juice, lemon juice, and champagne mixture.  Chill the mixture thoroughly (preferably overnight).  Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Freeze until firm, at least 4 hours.