Sparkling blood orange sorbet float

Sparkling blood orange sorbet float

By
From
The Desserts of New York
Photographer
Alicia Taylor

On any given Saturday or Sunday, hungry hordes line up at chic cafes and restaurants for the cultural phenomenon that is New York brunch. It starts some time before noon and, fuelled by bottomless cocktails and coffee, often continues until dinner. Personally, I love it. It has the same energy as a concert, plus good food. And there are few things better than daytime drinking.

Quality Eats, Rider, High Street on Hudson and Freehold are among my favourite dine-in spots. But New Yorkers often play host to brunch at home and, inspired by their love of ice-cold floats, mimosas and new-favourite frosé (the fruity frozen rosé slushie that’s stormed social media), this is what I would bring. An elegant mix of blood orange and basil sorbet drowned in sparkling wine, it’s part drink, part dessert and very refreshing. It’s also easy to make and, served in a champagne coupe, a showstopper.

Ingredients

Quantity Ingredient
220g caster sugar
500ml blood orange juice
1/4 bunch basil, leaves picked, torn
sparkling wine, to serve

Method

  1. Place the sugar and half of the orange juice in a small saucepan over medium–high heat and cook, stirring, until the sugar is dissolved. Transfer to a bowl with the basil and remaining juice, and stir to combine. Cover and refrigerate for 1 hour or until cold.
  2. Strain the mixture through a fine sieve, discarding the solids. Churn in an ice-cream maker according to the manufacturer’s instructions. Transfer to a container and freeze for 3 hours or until firm.
  3. Place a scoop of sorbet in each champagne coupe, pour over some sparkling wine and serve immediately.
Tags:
Desserts
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