Champagne sorbet

Champagne sorbet


3 people made this

About this recipe: A light sorbet that is perfect between courses or served as a light dessert.

Vanilla Eyes

Serves: 8 

  • 800g caster sugar
  • 1L water
  • 1 bottle champagne

Prep:5min  ›  Cook:20min  ›  Extra time:30min freezing  ›  Ready in:55min 

  1. Combine sugar and water in a heavy bottomed saucepan. Boil until a light syrup is obtained, about 20 minutes; should not be too thick. Allow syrup to cool to room temperature.
  2. Add bottle of champagne to the syrup and mix until combined. Pour mixture into an ice cream maker and freeze according to manufacturer's directions.

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