A festive and wonderfully refreshing sorbet! One of my dreams is to make an entire meal with champagne in the plates and glasses. Let us sparkle!
Ingredients for Champagne Sorbet
- 3 cups (75 cl) champagne
- 3/4 cups (150g) caster sugar
- 1 tablespoon (15ml) of water
- 1 Coffee spoon of lemon juice
Pour the sugar, water and lemon juice in a saucepan. Bring to a boil while stirring constantly. When it boils, remove from heat and let cool completely.
Then add 50 cl of champagne and stir, then pour it into your sorbet maker and turbine until you get a sorbet texture. Pour into an ice tray and keep in the freezer.
The Champagne Sorbet Presentation
Serve sorbet scoops into a half filled champagne flute of very cold champagne (you can place them in the freezer 30 minutes before using it).
Ideas, tips & tricks
Top with red fruits: raspberries or currants.