French Martini Sorbet

Photo: Randy Mayor; Styling: Sabrina Bone

"We live in the Napa Valley, where we developed our passion for great food and wine. This is a twist on one of my favorite cocktails. The red food coloring gives the sorbet a light rose color, but it is optional. Three small scoops in a martini glass make an elegant presentation."—Lynnsey Elshere, American Canyon, CA

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 0.0%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.4g
  • Carbohydrate: 46.4g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 3mg
  • Calcium: 14mg

Ingredients

  • 1 1/4 cups granulated sugar
  • 3/4 cup water
  • 3 cups unsweetened pineapple juice
  • 1/4 cup fresh lemon juice
  • 1/4 cup Chambord (raspberry-flavored liqueur)
  • 2 tablespoons vodka
  • 3 drops red food coloring (optional)

Preparation

  1. 1. Combine sugar and 3/4 cup water in a small saucepan over medium-high heat. Cook 2 minutes or until sugar dissolves, stirring constantly. Remove from heat; cool completely.
  2. 2. Combine sugar mixture, juices, Chambord, vodka, and food coloring, if desired, in a large bowl; stir well. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 8 hours or overnight.
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