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Champagne Sorbet Recipe
|Stock syrup||1 3⁄8 Pint (800 Milliliter)|
|Champagne||3⁄4 Pint (450 Milliliter)|
|Sugar||1 1⁄2 Ounce (40 Gram)|
|Lemon||2 , juiced|
Calories 636 Calories from Fat 1
% Daily Value*
Total Fat 0.11 g0.17%
Saturated Fat 0.01 g0.06%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 142.1 mg5.9%
Total Carbohydrates 154 g51.2%
Dietary Fiber 1.4 g5.5%
Sugars 10.7 g
Protein 2 g3.9%
Vitamin A 0.2% Vitamin C 37.2%
Calcium 5.7% Iron 8%
*Based on a 2000 Calorie diet
1 In a bowl, combine the syrup and champagne. Mix well.
2 Place in the freezer and chill at the coldest setting.
3 In a bowl, add a little bit of hot water and dissolve the remaining sugar in it.
4 Add lemon juice to the dissolved sugar and set aside.
5 In another bowl, beat the egg whites until stiff and whisk in the cold sugar solution.
6 Fold the egg white and sugar mixture into the champagne mixture when it is half frozen.
7 Mix well and freeze until reset. (This takes about 4 hours.)
8 Serve chilled.