Satsuma Persimmon Negroni Sorbet Champagne Cocktail is a fancy and delicious way to say by to the old year and ring in the new year!
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Why this cocktail is amazing:
I love a fancy champagne cocktail and I was inspired by a few sorbet cocktails I had seen and tried and even made before with my St Germain Pear sorbet champagne cocktail.
The combination of the sweet-tart citrus, creamy persimmon and bitter campari makes for a ver well balanced sorbet. Top with your favorite bubbly and its a dessert and drink all in one. The sorbet on its own is refreshing and also a palate cleanser if served during a multi-course meal.
Cocktail ingredients:
- Fuyu Persimmons ( could also use very ripe Hachiya)
- Satsuma tangerines
- sugar
- vanilla bean
We adopted a second dog this year as well. We got her from the same shelter as we got our other dog last year. She hasn't grown since we got her so we think she was the runt of the litter, or a permanent puppy. Either way we love her, even when she is mischievous and chews up everything, and she fits right into our crazy household.
Lots more when on but I wont bore you with what could all be typed up into a year end summary Christmas letter. Instead I will move on and talk about this fancy satsuma persimmon Negroni sorbet champagne cocktail I made. It is no secret I have a love of persimmons. We go to a farmers market once a week near our house and the last few months there has been an abundance of these amazing persimmons. I loved the sorbet champagne cocktail I made last year for New years, so I decided to go with a sorbet champagne cocktail again for this year. Best part is this satsuma persimmon Negroni sorbet doesn't need a fancy ice cream maker to churn it. It can be ready in just a couple hours. Faster if you have a blast chiller like the shows on Food Network have. I so want one.
I have a bottle of Campari in my liquor cabinet that I had bought a year or so ago for another cocktail I made ( not for my blog, just to drink) and I tough the bitter orange flavor would pair well with the persimmons. I then thought about a play on the Negroni cocktail ( sans gin, not a gin fan) and add in the Campari and sweet red vermouth to the puree. Add in a little satsuma orange juice becuase its winter and we have a few pounds of satsumas in the house all the time these days. No scurvy happening in this house. The booze in the sorbet helps keep it a little softer and scoopable. Not rock hard an impossible to scoop out. Plus as the Negroni sorbet melts in the champagne its flavors the cocktail with more and more of the persimmon and negroni flavors. YUM.
We planted a couple fruit trees in our yard this year and they grew a ton of fruit. Amazing for Las Vegas. I never knew what all would grow well here and a bunch of different fruits and veggies grow really well. Especially citrus. We have lemon, lime, meyer lemon, pomegranate and fig trees. My husband wants to plant persimmon and tangerine trees next year. And I am still holding on for my avocado trees to start producing.
Ring in the new year with my fancy Satsuma Persimmon Negroni Sorbet Champagne Cocktail. It takes longer to say the name than it does to make the drink!
Satsuma Persimmon Negroni Sorbet Champagne Cocktail
Ingredients
For the sorbet
- 2 C Fuyu persimmon puree, about 2 lbs of persimmons
- ½ c water
- 1 vanilla bean pod
- ½ granulated sugar, I use organic cane sugar
- 1 tablespoon campari
- 2 teaspoon sweet red vermouth, I used Carpano Antica
- ½ c Satsuma juice
- ¼ teaspoon salt
- 1-2 bottles Dry brut champagne or prosecco
Instructions
Make the sorbet
- Peel and chop the persimmons and puree slightly in blender, making sure you have 2 cups of puree. Scrape the vanilla bean seeds out into the sugar and rub the sugar and seeds between your fingers to disperse the seeds, pour into a small saucepan and add the water. Simmer until the sugar is dissolved, about 5 minutes. Pour into the blender and add the Campari, vermouth, satsuma juice and salt. Blend until completely smooth.
- Scrape into a container and freeze, stirring every 30-60 minutes to “churn”. You can also use an ice cream maker to churn the sorbet. Freeze until firm 4-6 hours up to overnight.
Make the cocktail
- Using a melon baller or small ice cream scoop, scoop out two heaping scoops, about 2 tablespoons each, of the sorbet into each glass. Top with champagne and serve. Add more champagne to the glasses when needed, the sorbet will slowly melt into the champagne.
Cheers to a brand new year!!
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