Name: Champagne Sorbet
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: 1 1/2 cups sparkling wine or champagne -; 1 cup white granulated sugar -; 1 tablespoon light corn syrup -; 1 teaspoon lemon and/or grapefruit zest -; 1 1/2 cups fresh grapefruit juice -; 1/4 cup fresh squeezed lemon juice (Meyer if you have access to them) -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Champagne Sorbet

1. 1 1/2 cups sparkling wine or champagne -

2. 1 cup white granulated sugar -

3. 1 tablespoon light corn syrup -

4. 1 teaspoon lemon and/or grapefruit zest -

5. 1 1/2 cups fresh grapefruit juice -

6. 1/4 cup fresh squeezed lemon juice (Meyer if you have access to them) -

How to cook deliciously - Champagne Sorbet

1. Stage

Boil Champagne, sugar, corn syrup, zest: Put Champagne, sugar, corn syrup, and zest into a saucepan. Bring to a vigorous boil so that the sugar completely dissolves, remove from heat.

2. Stage

Strain: Strain into a stainless steel bowl (will help cool down faster), add the grapefruit juice and lemon juice.

3. Stage

Chill: Chill completely. To do this, either place bowl in a larger bowl half-filled with ice water, and stir until champagne solution is completely cold, refreshing the ice in the outer bowl if necessary. Or you can cover with plastic wrap and chill in your refrigerator overnight. I put the bowl in the ice compartment of our freezer for a couple hours, because it fits, chills quickly, and is far enough away from the other food in the freezer.

4. Stage

Process in ice cream maker: Process the mixture in your ice cream maker according to the ice cream maker directions.

5. Stage

Freeze until firm: Transfer mixture to a storage container and freezer in your freezer until firm, at least 6 hours.