Pink Champagne Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Gravetye Manor,
East Grinstead

Chef Allan Garth


  • ½ bottle pink Champagne
  • 9 fl.oz. (250 ml.) stock syrup, at 32° on the Saccharometer
  • juice 1 lemon
  • 9 fl.oz. (250 ml.) fresh orange juice
  • 3½ fl.oz. (100 ml.) Curacao
  • 3 pints (1½ litres) double cream


Mix together all the above ingredients, except for the cream. Place into an ice cream machine or deep freeze. If using the deep freeze, remove from time to time and stir.

Half whip the cream.

When the sorbet is frozen, fold in the cream by hand. Pour into a container and place in the freezer for about 4 hours until frozen.