Champagne Sorbet

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 11 fl.oz. (300 ml.) water
  • 9 oz. (250


Put the sugar and water in a pan over heat to dissolve the sugar and then bring to the boil to make a syrup. Steep the zest in the syrup until cool.

When cool, mix with the champagne and lemon and orange juice and place in ice cream machine or deep freeze. If using a deep freeze, bring out from time to time and stir.

As the sorbet solidifies, add the whites beaten stiff with the