Satsuma Persimmon Negroni Sorbet Champagne Cocktail
Satsuma Persimmon Negroni Sorbet Champagne Cocktail Makes 1 quart of sorbet. Enough for 8-12 cocktails Total time 4-6 hours mostly inactive prep for chilling the sorbet.
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”. 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.