Sorbet Au Champagne Recipe
Summary
Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelMedium
Health IndexAverageServings6
Interest GroupClassic
Ingredients
| Caster sugar | 250 Gram | |
| Water | 300 Milliliter | |
| Juice of 2 lemons | ||
| Champagne | 500 Milliliter | |
| A little chilled champagne, to serve | ||
Directions
1. Turn the refrigerator to its coldest setting.
2. Put the sugar and water in a heavy pan and heat gently until the sugar has dissolved. Boil rapidly for a few minutes until syrupy. Leave until cold.
3. Whisk the lemon juice and champagne into the cold sugar syrup, then pour the mixture into a freezer container.
4. Chill in the refrigerator for at least 30 minutes, then transfer to the freezing compartment or freezer. Freeze for 1-2 hours or until half-frozen.
5. Turn the sorbet mixture into a large bowl, then beat again to break up the ice crystals. Return to the freezer container, cover and freeze again for at least 4 hours or until firm.
6. Transfer the sorbet to the main body of the refrigerator to soften for a few minutes before scooping into individual serving dishes.
7. Sprinkle each serving with a little champagne and serve immediately.
2. Put the sugar and water in a heavy pan and heat gently until the sugar has dissolved. Boil rapidly for a few minutes until syrupy. Leave until cold.
3. Whisk the lemon juice and champagne into the cold sugar syrup, then pour the mixture into a freezer container.
4. Chill in the refrigerator for at least 30 minutes, then transfer to the freezing compartment or freezer. Freeze for 1-2 hours or until half-frozen.
5. Turn the sorbet mixture into a large bowl, then beat again to break up the ice crystals. Return to the freezer container, cover and freeze again for at least 4 hours or until firm.
6. Transfer the sorbet to the main body of the refrigerator to soften for a few minutes before scooping into individual serving dishes.
7. Sprinkle each serving with a little champagne and serve immediately.
Chef
