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Sorbet Au Champagne

chef.pierre's picture
  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)

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: 
Wine And Drink
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 257 Calories from Fat 1

% Daily Value*

Total Fat 0.06 g0.09%

Saturated Fat 0.01 g0.04%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 0.58 mg0.02%

Total Carbohydrates 47 g15.5%

Dietary Fiber 0.91 g3.6%

Sugars 42.5 g

Protein 0.23 g0.46%

Vitamin A 0.1% Vitamin C 24.8%

Calcium 1.2% Iron 0.75%

*Based on a 2000 Calorie diet

Sorbet Au Champagne Recipe