Champagne Sorbet
5 servings
420 minutes
Champagne sorbet is an exquisite dessert born in France, a country of culinary delights. This light, refreshing cold dessert is perfect for festive occasions, summer evenings, or romantic dinners. Its base is sparkling champagne, which provides a pleasant sweet-sour depth of flavor complemented by the subtle citrus freshness of lemon. The preparation technique preserves the airy structure and crystalline purity of taste. Sorbet can be served between courses to cleanse the palate or as a standalone dessert in elegant glasses. Its delicate, silky texture and refined aroma make it a wonderful choice for gourmets and lovers of French cuisine.
1
In a saucepan, mix sugar and 1 cup of water. Stirring, bring the syrup to a boil over medium heat. Pour in the champagne and continue cooking the syrup for another 2 minutes. Remove the syrup from heat and pour it into a deep plate. Mix in 1 cup of cold water, lemon juice, and a pinch of salt.
- Sugar: 1 glass
- Water: 2 glasss
- Semi-sweet champagne: 2 glasss
- Water: 2 glasss
- Lemon juice: 1 tablespoon
- Salt: pinch
2
Place the saucepan in a cold water bath. To do this, fill a large bowl halfway with very cold water and ice cubes. Place the saucepan with syrup on top. Stir the syrup occasionally for 30-40 minutes until it cools down.
3
Remove the saucepan from the water bath, tightly cover it with a lid, and place it in the refrigerator for 4-6 hours to cool further.
4
After the time has passed, take the sorbet out of the refrigerator, pour it into the ice cream freezer, and churn for 20-40 minutes. Then transfer it to a container and place it in the freezer for 3-5 hours until fully set.
5
If you don't have an ice cream maker, pour the sorbet into a container and place it in the freezer. Take out the container and stir the contents every 10-15 minutes until fully frozen.