CHAMPAGNE SORBET ICE CREAM RECIPE

Alcohol sorbet defrost quickly, so leave this in the machine until moments before serving. Serve as part of a long dinner or for dessert with fresh strawberries.

1 bottle (about 3 cups) Champagne
1 1/2 cups simple syrup
Pour the Champagne and simple syrup into the bowl of the machine and freeze.
Makes about 5 cups.

Simple Syrup:
4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then
refrigerate in a covered jar.
Makes about 1 quart

CHERRY SORBET

2 cups simple syrup
Two 16-oz. cans pitted bing cherries in heavy syrup
1/4 cup fresh lemon juice
1/4 cup water

Drain the cherries, reserving 2 tablespoons of the syrup. Put the cherries through a food mill. Stir in cherry syrup, lemon juice and water. Pour the mixture into the bowl of the machine and freeze.
Makes about 4 1/2 cups.

Simple Syrup:
4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then
refrigerate in a covered jar.
Makes about 1 quart

CHOCOLATE ICE

1 quart milk
4 ounce unsweetened chocolate
1 1/3 cups sugar

Heat milk and sugar together in a saucepan over low heat. In another saucepan, melt
Pour the mixture into the bowl of the machine and freeze.
Makes 1 quart.