Champagne Sorbet

    Champagne Sorbet


    1 person made this

    A light sorbet made with sugar, water and champagne. This version uses and ice cream maker. Perfect for a light summer dessert.

    Serves: 6 

    • 3 cups (660g) caster sugar
    • 4 cups (1 litre) water
    • 1 bottle (750ml) champagne

    Preparation:1hour20min  ›  Cook:35min  ›  Ready in:1hour55min 

    1. Combine sugar and water in a heavy bottom pot and boil until it becomes a light syrup - not too thick- about 1 hour.
    2. Allow syrup to cool to room temperature.
    3. When cooled add the bottle of champagne to the syrup and mix well until combined.
    4. 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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