Ingredients for Strawberry Champagne Sorbet
- 1 cup granulated sugar
- 1 cup water
- Frozen Strawberries
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup chilled Champagne
- Fresh Strawberries
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How to Make Strawberry Champagne Sorbet
- Combine 1 cup granulated sugar and 1 cup water in a heavy saucepan.
- Cook over medium heat, stirring constantly, until the sugar dissolves completely and the mixture is clear.
- Remove the sugar syrup from heat and let it cool completely.
- Place 2 pounds of thawed strawberries in the container of an electric blender or food processor.
- Process until completely smooth.
- Pour the strawberry puree through a fine-mesh sieve into an 8-inch square pan, pressing with the back of a spoon to extract as much juice as possible.
- Discard the pulp and seeds.
- Stir in 1/4 cup freshly squeezed lemon juice and the cooled sugar syrup into the strawberry puree.
- Gently fold in 1/2 cup chilled Champagne.
- Cover and freeze for at least 4 hours, or until solid.
- Remove from freezer and let sit for 10-15 minutes to soften slightly.
- Process the frozen mixture in a food processor until smooth and creamy.
- Return the sorbet to the pan and freeze until firm (about 2-3 hours).
- Repeat the processing step (step 12) for a smoother, icier texture.
- Return to the pan and freeze until completely firm.
- Spoon into glasses and serve immediately, garnished with fresh strawberries.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
77g
Fat
0g
Carbs
7g
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