Champagne Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Malvern Wells

Chefs/proprietors Robin and Marion Jones


  • 11 fl.oz. (300 ml.) water
  • 9 oz. (250 g.) sugar
  • zest of lemon
  • ½ bottle good full-flavoured Champagne e.g. Bollinger
  • juice 1 lemon
  • juice 1 small orange
  • 2 egg whites
  • 1 tablespoon sugar


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 sugar. This sorbet is at its best when freshly made.