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Champagne sorbet

  • 10 minutes, chilling time: 4 hours, freezing time: overnight
  • 6-8
Champagne sorbet

This sorbet has a luxurious taste and texture.


  • 2 cups water
  • 1¾ cups sugar
  • 2 cups Champagne or sparkling wine
  • juice of 1 lemon


  1. Stir the water and sugar together in a saucepan over a medium heat until the sugar has dissolved.
  2. Bring to the boil and boil rapidly until the syrup is tacky and a short thread can be formed if the syrup is pulled between the finger and thumb.
  3. Add the Champagne and lemon juice and bring back to the boil before removing from the heat to cool. Chill well before freezing. Serve in chilled glasses.
  4. How to freeze:
  5. By machine: Have the mixture well-chilled and prepare the machine according to the instructions. The mixture to be frozen needs to go into an ice-cold machine so that it can freeze quickly for the end product to be really smooth. Churning is complete once the mixer blades stop stirring due to the firmness of the iced mixture. Transfer quickly to a lidded, ice-cold freezer-proof container. If you have made a large amount, consider freezing in two or three small containers.
  6. By hand: Place chilled mixture into a shallow container to help the crystals form quickly on the surface. When a layer of ice crystals form on the surface, transfer to an electric mixer and beat well with the whisk attachment until the crystals are well mixed in. (Or use a balloon whisk and a well-chilled bowl and whisk vigorously by hand). Return to the freezer and repeat this process as often as it takes to get a smooth iced product. Recipes often state "every four hours" but this is a guide only as the more whisking and the faster the process, the smoother the ice cream or sorbet will be.

Cooks Tips

- This sorbet may not freeze solidly due to the alcohol content, which will vary between wines.

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