Ingredients with Measurements:
- 1 cup sugar
- 1 cup water
- 1 bottle of champagne (750 ml)
- 1/2 cup fresh lemon juice
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine sugar and water. Bring to a boil over medium heat, stirring occasionally until sugar dissolves.
2. Remove from heat and let cool to room temperature.
3. In a large bowl, combine the cooled sugar syrup, champagne, and lemon juice. Stir well.
4. Pour the mixture into the ice cream maker and churn according to the manufacturer's instructions.
5. Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours or until firm.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
- Freezing time: 4 hours
Temperature:
- Room temperature for the sugar syrup
- Chilled champagne
Serving size:
- Makes about 6 servings
Nutritional information:
- Calories: 220
- Fat: 0g
- Carbohydrates: 45g
- Protein: 0g
- Sodium: 5mg
- Sugar: 43g
Substitutions for ingredients:
- You can use any type of sparkling wine or prosecco instead of champagne.
- Lime juice can be used instead of lemon juice.
Variations:
- Add fresh berries or fruit to the mixture before churning.
- Use a flavored sparkling wine or add a splash of fruit liqueur for a different flavor.
Tips and tricks:
- Make sure the sugar syrup is completely cooled before adding the champagne to prevent it from going flat.
- Chill the champagne before using it to make the sorbet.
- Freeze the ice cream maker bowl overnight before making the sorbet for best results.
Storage instructions:
- Store the sorbet in an airtight container in the freezer for up to 1 week.
Reheating instructions:
- Let the sorbet sit at room temperature for a few minutes before serving to soften.
Presentation ideas:
- Serve the sorbet in champagne flutes for an elegant presentation.
- Top with fresh berries or a sprig of mint.
Garnishes:
- Fresh berries
- Mint leaves
Pairings:
- Serve with a cheese plate or light appetizers.
Suggested side dishes:
- A light salad or seafood dish would pair well with this sorbet.
Troubleshooting advice:
- If the sorbet is too soft, freeze for an additional hour or until firm.
Food safety advice:
- Make sure to use pasteurized eggs if using a recipe that calls for them.
Food history:
- Sorbet has been enjoyed for centuries, with the first recorded recipe dating back to the 16th century.
Flavor profiles:
- The champagne adds a light, bubbly flavor to the sorbet, while the lemon juice adds a tangy kick.
Serving suggestions:
- Serve as a palate cleanser between courses or as a light dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: French
Taste: Refreshing, Sweet, Fruity, Bubbly, Tart