Pink-Champagne Sherbet Recipe
Do you want a highly appreciated Pink-champagne Sherbet recipe? Make the European Pink-champagne Sherbet as a Dessert and it will make your guests come back at your door step. I am eagerly waiting to know what you think about this Pink-champagne Sherbet. Send me a note!
Ingredients
Lemon sherbet - 4 pints
Pink champagne - 1 bottle (4/5 quart), chilled
Red food color - 1/8 teaspoon
Directions
MAKING
1. Turn sherbet into large bowl; beat just until smooth but not melted.
2. Pour in champagne and food color and whip well until well combined.
3. Turn into 12-cup decorative mold. Freeze until firm, preferably overnight, if possible.
SERVING
4. Invert mold on serving platter with a hot damp cloth over mold, and shake. Garnish with fruit and icing sugar and serve immediately
1. Turn sherbet into large bowl; beat just until smooth but not melted.
2. Pour in champagne and food color and whip well until well combined.
3. Turn into 12-cup decorative mold. Freeze until firm, preferably overnight, if possible.
SERVING
4. Invert mold on serving platter with a hot damp cloth over mold, and shake. Garnish with fruit and icing sugar and serve immediately
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