Champagne Sorbet

⏳ Time

7 hours

🥕 Ingredients

🍽️ Servings

Description

If desired, before serving, fill a pastry bag with a large star-shaped nozzle with slightly softened sorbet, and pipe the sorbet into triangular martini glasses. Serve with chocolate truffles.

Ingredients

Dry Champagne - 16 fl oz
Sugar - 7.1 oz
Salt - a pinch
Meyer Lemon Juice - 0 fl oz
Water - 16 fl oz

Step by Step guide

Step 1

In a saucepan, combine sugar and 240 ml of water. Stirring, bring the syrup to a boil over medium heat. Pour in the champagne and continue cooking the syrup for another 2 minutes. Remove the syrup from heat and transfer it to a deep plate. Stir in 240 ml of cold water, lemon juice, and a pinch of salt.

Step 2

Place the saucepan over a cold water bath. To do this, fill a large bowl halfway with very cold water and ice cubes. Set the saucepan with the syrup on top. Stir the syrup occasionally for 30–40 minutes until it cools.

Step 3

Remove the saucepan from the water bath, cover tightly with a lid, and place in the refrigerator for 4–6 hours for further cooling.

Step 4

After the time has passed, take the sorbet out of the refrigerator and transfer it to an ice cream maker and churn for 20–40 minutes. Then transfer to a container and place in the freezer for 3–5 hours until fully set.

Step 5

If you do not have an ice cream maker, immediately transfer the sorbet to a container and place it in the freezer. Remove the container and stir the contents every 10-15 minutes until fully set.