I’ll bet Dom Pérignon, the monk who is often given credit for inventing Champagne, would be turning over in his grave if he knew I had mixed his fizzy elixir with pineapple. But I’m sure I’d have his blessing if he tasted how good this combination is.
Recipe information
Yield
makes about 3 cups (750 ml)
Ingredients
1
/2 pineapple, peeled and cored (2 cups, 500 ml purée)
6
tablespoons (75 g) sugar
1
/2 cup (125 ml) Champagne or sparkling wine
Need to make a substitution?
Preparation
Step 1
Cut the pineapple into chunks and purée in a blender with the sugar until smooth. Stir in the Champagne.
Step 2
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing
Step 3
Serve in goblets, with a festive pour of Champagne or sparkling wine.