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Print this Recipe    Kir Royale Sorbet

Kir Royale Sorbet
Serves 4.

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.

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 semifirm, 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.

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