Champagne Sorbet

1. 1

   In a small pan, heat up the granulated sugar with the water. Melt the sugar in it, stirring continuously.

2. 2

   Add the juice and the zest of the lemon and the orange and let it simmer for about 2 minutes. Then drain it through a sieve, and stir in the champagne. Pour it into a freezer-friendly dish. Store it in the freezer for about 1 hour.

3. 3

   After 1 hour, beat the mixture.

4. 4

   Beat the egg white until stiff and stir in the confectioner's sugar. Then fold the egg white-confectioner's sugar mixture in the sorbet-mixture.

5. 5

   Store in the freezer for 4 hours.

No nutritional information available.

No additional tips available.