Champagne Sorbet
By Deborah MeadenAdded 2 recipes
Deborah Meaden's Story
This recipe for Champagne sorbet is a real favourite of mine. Paul made it once when he managed to capture the bubbles in the sorbet....amazing! Read More
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Ingredients
- 250g Sugar
- 3 tbsp Fresh Lemon Juice
- 450ml Water
- 500ml Champagne
Method
- 1. Dissolve the sugar in the water in a saucepan over low heat.
2. Pour the syrup into a bowl and allow to cool
3. Pour into the freezer trays and freeze for about 1 hour or until mushy.
4. Add the champagne to the syrup and pour into a suitable tray for the freezer, or if using an ice cream machine churn the mixture and then place it in the freezer.
5. Serve the sorbet with fresh berries.
You can use sparkling wine as an alternative to Champagne.
Recent Comments Add your comment
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When do you add the lemon juice - do you put it in the saucepan with the water and sugar at the start or add it after the sugar has dissolved?
by Jean Jones on Tue Dec 29 2009 reply to this comment
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Delicious light dessert that is one of my favourites and I could eat any day of the week!