Ingredients for Champagne Lemon Lime Ginger Sorbet
- Lime, Rind Of
- Lemon, Rind Of
- 1 inch piece of fresh ginger, finely grated
- 1 cup Champagne
- Caster Sugar
- Lime, Juice Of
- Lemon, Juice Of
- 2 large egg whites
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How to Make Champagne Lemon Lime Ginger Sorbet
- In a medium saucepan, combine 1 cup of champagne and 1 cup of granulated sugar.
- Bring the mixture to a boil over medium heat, stirring constantly until the sugar is completely dissolved.
- Add the zest of 1 lemon, 1 lime, and 1 inch piece of fresh ginger (finely grated).
- Reduce heat to a simmer and cook for 8 minutes, stirring occasionally.
- Stir in the juice of 1 lemon, 1 lime, and let it simmer for another 8 minutes.
- Remove from heat and let the mixture cool completely.
- Pour the mixture into a freezer-safe container and freeze overnight, or until solid.
- The next day, remove the sorbet from the freezer and let it sit at room temperature for about 10-15 minutes to soften slightly.
- Using a fork or an immersion blender, break up any ice crystals and churn the mixture until it reaches a smooth, creamy consistency.
- In a separate bowl, beat 2 large egg whites until stiff peaks form.
- Gently fold the egg whites into the sorbet mixture.
- Transfer the mixture back into the freezer-safe container and freeze for another 4-6 hours, or until completely solid.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
278g
Fat
1g
Carbs
27g
