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Sorbet Au Champagne

chef.pierre's picture
Ingredients
  Caster sugar 9 Ounce (250 Gram)
  Water 1⁄2 Pint (300 Milliliter)
  Lemons 2 , juiced
  Champagne 18 Fluid Ounce (500 Milliliter)
  Champagne 1 Cup (16 tbs), chilled (For Serving)
Directions

1. Turn the refrigerator to its coldest setting.
2. Put the sugar and water in a heavy pan and heat gently until the sugar has dissolved. Boil rapidly for a few minutes until syrupy. Leave until cold.
3. Whisk the lemon juice and champagne into the cold sugar syrup, then pour the mixture into a freezer container.
4. Chill in the refrigerator for at least 30 minutes, then transfer to the freezing compartment or freezer. Freeze for 1-2 hours or until half-frozen.
5. Turn the sorbet mixture into a large bowl, then beat again to break up the ice crystals. Return to the freezer container, cover and freeze again for at least 4 hours or until firm.
6. Transfer the sorbet to the main body of the refrigerator to soften for a few minutes before scooping into individual serving dishes.
7. Sprinkle each serving with a little champagne and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Wine And Drink
Method: 
Chilling
Drink: 
Alcohol
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
6

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