Ingredients for Sorbet Au Champagne
- 1 cup granulated sugar
- 1/2 cup water
- 1 bottle (750ml) of chilled Champagne
- Fresh Lemon Juice
- Egg White
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How to Make Sorbet Au Champagne
- In a medium saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool completely.
- In a blender, combine the champagne, raspberry puree, and lemon juice. Blend until smooth.
- Pour the cooled sugar syrup into the champagne mixture. Stir well to combine.
- Strain the mixture through a fine-mesh sieve to remove any seeds or pulp.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually about 20-30 minutes).
- Once churned, transfer the sorbet to an airtight container and freeze for at least 2 hours to allow it to firm up.
- Before serving, let the sorbet sit at room temperature for about 10-15 minutes to soften slightly.
- Serve the sorbet in small bowls or glasses. Garnish with fresh raspberries for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
69g
Fat
0g
Carbs
6g
