French Martini Sorbet

This month as I was a little rushed in getting things ready for the Cooking Light Virtual Supper Club. Work was been crazy with a capital C. Happily I managed to make my dish for this month's theme - A Celebration Lunch with Mom on Friday before we raced off to the art gallery for a preview of the new Picasso exhibit. Then we raced off to Niagara Falls where I helped to put on a conference for 150. Happily I managed to get home and unsettled long enough to scoop out this sorbet.

Now about this sorbet. If you have never had a French Martini you're missing out on a grand thing.  I think I first enjoyed one at a bar in Toronto about 8 years ago - since then many botttles of Chambord have been consumed. We're not alone in this as my blog post about the French Martini is one of my all-time popular posts.

The French Martini was created by the Chambord liqueur company for a world wide promotion. It seems to have worked, and the cocktail is now quite popular. This is what liqueur and spirit companies need to do when creating cocktails. Most spirit companies just take the name of their product and apply it to a long list of classic cocktails. That’s just so boring and unimaginative. But is Chambord’s case, they created a popular cocktail that is original and tied to the product. This is good marketing.

This recipe combines the classic ingredients - pineapple, vodka, and chambord although in a different ratio - to make a delicious sorbet. don't be frightened about the alcohol - there isn't enough in here to get you sillied up . . . which I suppose is perfect for a Mother's Day luncheon . . .

French Martini Sorbet

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)

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.

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.

Comments

[bellini]

Love the rosy glow of this delightful sorbet Jerry. It sounds perfect for a luncheon with mom!

[marta]

Ooohh...this sounds great - I've been making sorbets again and I want to try this. I might not have enough Chambord left. Darn... I might just have to buy some more. :)

[sandi @ the whistlestop cafe]

This looks delish!
When has mom shyed away from getting silly?

[JDeQ]

Everything about this was great - the flavour, colour, heck, even the texture. I'll be making this again.