Blood Orange Sorbet Champagne Floats

Blood Orange Sorbet Champagne Floats | The Solstice TableBlood Orange Sorbet Champagne Floats | The Solstice Table
I’m not the best when it comes to Valentine’s Day. It always seems to sneak up on me even though the stores are filled with giant teddy bears and colorful balloons-on-sticks at the start of the New Year. I’m not anti Valentine’s Day I just never give myself enough time to pull off something grand. Even if I don’t plan an overly romantic night out, I do love this holiday because you take time to appreciate your relationship and show how much you care for your love. I am a sap when it comes to romance so you better believe our first Valentine’s Day as married peeps is going to be a good one.

Blood Orange Sorbet Champagne Floats | The Solstice TableBlood Orange Sorbet Champagne Floats | The Solstice TableBlood Orange Sorbet Champagne Floats | The Solstice Table
I always enjoy cooking a nice meal for my wife and anything that gives me an excuse to plan a menu, try new things and be a bit extravagant in the kitchen is ok by me. In our house Valentine’s Day is all about the champagne and the chocolate. Everything else sort of falls by the wayside. I don’t want to spend the entire evening in the kitchen so I look for things that I can make ahead of time. This blood orange sorbet comes together quickly and it’s best if you make it a day ahead of time. This sorbet would be great for dessert on its own but it’s fantastic when you use it to make a champagne float!

Blood Orange Sorbet Champagne Floats | The Solstice TableBlood Orange Sorbet Champagne Floats | The Solstice TableBlood Orange Sorbet Champagne Floats | The Solstice Table
Blood Orange Sorbet Champagne Floats | The Solstice TableBlood Orange Sorbet Champagne Floats | The Solstice Table

Blood Orange Sorbet Champagne Floats

Blood Orange Sorbet
Makes slightly less than 1 quart
3 cups Fresh Squeezed Blood Orange Juice (from 10 to 12 blood oranges)*
3/4 cup Sugar
1 1/2 TBS St. Germain (or other Elderflower Liqueur)
1/4 tsp Salt

Combine the blood orange juice and sugar in a blender and blend on high for 30 seconds. Add in the St. Germain and Salt and blend for a second or two to combine. Pour into an ice cream maker (make sure your base has been in your freezer for at least 24 hours) and process for 25 minutes. Pour or spoon the mixture into a quart container and freeze for at least 4 hours or overnight.

To serve remove the sorbet from the freezer and let sit for a few minutes to soften. Place a small scoop in each glass, top with champagne and garnish with a slice of blood orange.

*Using room temperature oranges will yield more juice so keep yours on the counter