Champagne Sorbet

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Preparation info

  • Serves

    8–10

    • Difficulty

      Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

This is lovely for a special occasion. The alcohol in the champagne gives it a soft texture so it can be used straight from the freezer. If I am catering for a large party, I scoop it into champagne glasses before anyone arrives, and keep it chilled, glasses and all, in the freezer until called for.

Ingredients

  • 450 ml/¾ pint champagne
  • 450 ml/¾

Method

Stir the champagne into the syrup, with the water and lemon juice. Churn or beat by hand as it freezes. Serve straight from the freezer.