CHAMPAGNE SORBET is a delicious and unique way of celebrating using Champagne (or sparkling wine).
Its quite a tricky recipe but as people say if you don’t do it right the first time, try and try again.
We get a great variety of sparkling wines and champagne in South Africa – one of my favorites is Cap Classique Colmant: Brut reserve.
TIP: Sparkling wine or cheaper champagne is also suitable for this recipe!
This recipe can be used for a dessert or palate cleanser or even served at a party as champagne.
A fun twist for romantic events!
- 1 1/2 cup white sugar
- 1 Tbsp light corn syrup
- 1 Tsp of lemon zest
- 1 1/2 cups fresh grapefruit juice
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 cups champagne or sparkling wine
1. Put champagne (or sparkling wine), sugar, corn sugar and lemon zest into a saucepan. Bring to a vigorous boil so that the sugar dissolves completely, then remove from heat.
TIP: Boil the champagne with the sugar when you dissolve the sugar, that boils away enough of the alcohol so that it can freeze properly (Remember champagne has a high alcohol content).
2. Strain the liquid into a bowl (stainless steel works best), add the grapefruit juice and lemon juice. Place the bowl in a larger bowl half-filled with ice water, stir until mixture is completely cold. Or cover with plastic wrap and place in fridge over night. Or place in freezer for a few hours. It must be completely chilled.
3. Place cold mixture into ice cream maker (according to the instructions of the machine). Transfer mixture into a storage container and place in freezer until firm (plus/minus 6 hours). If you don’t have an ice cream maker: use a fork every two hours to mix around the mixture until you see it is beginning to set.
*Makes 4 cups
To serve: Use fun, colourful glasses or bowls or champagne flutes
TIP: Use halves of lemons, limes or mint for decoration.