Champagne Sorbet – a delicious recipe with sparkling wine, white granulated sugar, light corn syrup, lemon, grapefruit juice, lemon juice fresh squeezed. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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
Strain into a stainless steel bowl (will help cool down faster), add the grapefruit juice and lemon juice. 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 over night. 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.
3
Process the mixture in your ice cream maker (Amazon sells a good one) according to the ice cream maker directions. Transfer mixture to a storage container and freezer in your freezer until firm, at least 6 hours.
404
kcal
Calories
9
g
Fat
69
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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, and more.
Yes, Champagne Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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