Champagne Cocktail with Lemon Sorbet


Just in time for New Years Eve, here’s a very impressive champagne cocktail to enjoy with family & friends.  You can make the raspberry cordial & lemon sorbet ahead of time & just assemble the cocktail as your guests arrive.  The sweetness of the berries work beautifully with the sourness of the lemon.

Based on the classic ‘Kir Royale’ the raspberry cordial replaces the ‘Chambord Liqueur’, so you can easily make this into a Mocktail for guests not drinking alcohol, just replace the champagne with soda water.  The glass on the left hand side (pictured above) is non alcoholic.

I recommend adding the sorbet last, after the champagne is poured.  Otherwise, the champagne fizzes up a lot.

Raspberry Cordial Ingredients:

400g raw sugar
500g frozen raspberries
200g water
juice of 1 lemon

Lemon Sorbet Ingredients:
1 lemon rind
120g caster sugar
400g water
180g lemon juice (3-4 lemons)
pinch salt
1 egg white

Cordial Method:
1) Place sugar in TM bowl, mill 20 seconds/speed 9.
2) Add raspberries, chop 10 seconds/speed 9. Scrape down the sides of the bowl.
3) Add water, cook 20 minutes/Varoma temp/speed 3 (MC removed & steamer basket placed on top of lid to prevent spitting).
4) Add lemon juice, mix 5 seconds/speed 4. Strain through a fine sieve. Allow to cool & then store in the fridge.

Lemon Sorbet Method:
1) Place lemon rind & sugar in TM bowl, mill 30 seconds/speed 10.
2) Add water, lemon juice & salt, mix 20 seconds/speed 4.
3) Pour into ice cube trays & freeze for minimum 12 hours.
4) After 12 hours, or on the day of serving, place lemon cubes in the TM bowl & add the egg white. Mix for about 20 seconds on speed 6. Note: This isn’t a large amount of sorbet, so you only need to mix it on speed 6, until it forms a sorbet consistency.

To serve, pour a small amount of cordial into champagne glasses, top with champagne (or soda water), then gently add a small scoop of lemon sorbet.
I used a small ice cream scoop to scoop the sorbet.


Source: Alyce Alexandra Quick Fix:Every Occasion



Caramelised Pumpkin Hummus

Caramelised pumpkin hummus

I’m so excited!  A while ago, I tore this dip recipe by Shane Delia, from the Herald Sun & it’s been clipped on my fridge door for a while.  I’m going out for Christmas drinks tomorrow afternoon & we’re all bringing something, so I thought it was a good opportunity to make the dip & perhaps share the recipe, once I’d converted it to Thermomix method.

Well, I really wasn’t prepared for how amazing this dip is!  The flavours are just divine.  I sprinkled the dip with Ras el Hanout, to add more of a Middle Eastern flavour, although the dip is amazing on it’s own too.   Serve with crackers & vegetable sticks, or serve with flat bread for an entree.

500g butternut pumpkin
2 cloves garlic
400g tin chickpeas, drained & rinsed
100g tahini
200g water
50g lemon juice (about 1 lemon)
10-15g flaked sea salt
50g olive oil

1) Pre heat oven to 180 degrees.
2) Chop pumpkin into 2 inch pieces & place on a tray lined with baking paper.  Add garlic cloves to the tray & spray lightly with olive oil. Bake for 40 minutes.
3) Place cooked pumpkin, garlic & remaining ingredients into TM bowl, blend 20 – 30 seconds/speed 6. Use your TM spatula through the hole in the lid to give the bowl a stir as the dip starts to blend.
4) Taste & adjust seasoning if necessary. Refrigerate until required.