For Valentine's Day: Blueberry Pomegranate Sorbet with Candied Clementines and Champagne
It is becoming a Valentine’s Day tradition at our house to stay home and cook together. Because I’m a massage therapist at a big fancy resort, Valentine’s Day tends to be one of the busiest work days of the year for me, usually leaving me totally exhausted. Dinner at home in my pajamas with a glass a wine and my favorite person is truly the most romantic thing I can possibly imagine. And anyway, home is where the very best of our love is.
Home is where we can dance around the kitchen and make each other laugh. Home is where I can cry and unravel and find comfort. It’s where I can let my guard down completely with the one and only other person who really knows me. Home is where I am most able to be me. And home, with my love, is where I most want to be.
This year we’re getting an early start on Valentine’s Day, trying out a few things that might make the menu. I wanted a simple, elegant, romantic dessert. Something a little bit fancy without being over the top. I think I nailed it: blueberry pomegranate sorbet with candied clementines and champagne.
With an ice cream maker, the sorbet couldn’t be simpler to prepare. And the result is a richly colored, sweet and tart flavor. The candied clementines take a bit of time but require minimal ingredients. They add a burst of color and fun. And the champagne bumps this dessert into “adult” territory, plus it adds a dash of celebration to the mix. The champagne also mellows the sweetness of the sorbet, creating a wonderful balance of flavors. It feels decadent without being heavy. It’s light, bright, sparkling and wonderful.
I think our Valentine’s Day might be much the same.
Blueberry Pomegranate Sorbet with Candied Clementines and Champagne.
16 oz Blueberry Pomegranate Juice
¾ cup sugar
1 cup water
chilled Brut champagne
In a medium saucepan, combine the sugar and water. Over medium heat, dissolve the sugar, stirring frequently. Stir in the pomegranate juice and remove from heat. Refrigerate the mixture until completely chilled, about 2 hours.
Place mixture into ice cream maker and follow manufacturers instructions. I used the KitchenAid ice cream maker attachment for my mixer. It resulted in a soft sorbet that I then froze for an additional 2 hours in the freezer.
Serve scoops of sorbet topped with a few candied clementines and drizzled with about 1/8 cup of champagne per scoop.
Nothing is impossible to a willing heart.