Champagne Sorbet With Apricot Sauce
|Water||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Brut champagne||1 Cup (16 tbs)|
|Apricots||8 Ounce (6 Medium)|
|Squeezed lemon juice||1 Teaspoon|
To make the sorbet, combine the water and the sugar in a saucepan and bring to a boil over medium heat.
Lower the heat and simmer for 5 minutes.
Remove from the heat, stir in the champagne, and cool to room temperature.
Allow to chill in the refrigerator for 1 hour, then process in an ice cream maker according to the manufacturer's instructions.
To make the sauce, bring a large saucepan or pot of water to a boil.
Make an "X" on the skin of each apricot.
Drop the apricots into the boiling water and bring back to a boil.
Remove and peel, pit, and chop the apricots.
Combine the chopped apricots, lemon juice, and sugar in a food processor and puree until smooth.
Serve a heaping scoop of sorbet either set on top of the sauce or with the sauce drizzled over and around the sorbet.