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Champagne Sorbet
Preparation info
- Serves
8–10
- Difficulty
Easy
Appears in
Published 1990
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
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.