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A light sorbet made with sugar, water and champagne. This version uses and ice cream maker. Perfect for a light summer dessert.
3 cups (660g) caster sugar
4 cups (1 litre) water
1 bottle (750ml) champagne
- Combine sugar and water in a heavy bottom pot and boil until it becomes a light syrup - not too thick- about 1 hour.
- Allow syrup to cool to room temperature.
- When cooled add the bottle of champagne to the syrup and mix well until combined.
- Pour mixture into an ice cream maker and freeze until mixture has turned icy and is no longer runny - approx 35 minutes.
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