Champagne sorbet

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Photo: chefdecuisine.com

Prep Time:
30 minutes
Cooking Time:
10 minutes
Servings:
10


  • For the Champagne sorbet:
  •  Tags for<b>Champagne sorbet
  • Tags for Champagne sorbet
  • main ingredients:
  • wine Pageturner Cookbook
  • sugar Pageturner Cookbook
  • lemon Pageturner Cookbook
  • type of dish:
  • dessert Pageturner Cookbook
  • Country cuisine:
  • France Pageturner Cookbook
  • specific recipes:
  • entertaining Pageturner Cookbook
  • season and occasion:
  • Weddings Pageturner Cookbook
  • Cook Mode (Keep screen awake)

    Ingredients

    • 1 quart water
      1 pound sugar
      2 ounces lemon juice

      For meringue:
      4 ounces sugar
      1/4 cup water
      4 egg whites
      6 ounces champagne

    Directions

    In a medium saucepan, combine the water, sugar, and lemon juice. Bring to boil. Cool in a mixing bowl. Freeze in an ice cream maker. When almost set, spoon in the meringue, (see recipe below) and 3 ounces of Champagne, and continue churning in the ice cream maker until creamy and set.

    Meringue:
    Boil water and sugar to a temperature of 230 F to 240 F.
    Beat egg whites in an electric mixing bowl until medium firm. Slowly, add the hot sugar while continuing to beat the whites, and beat until cool.
    Serve in chilled champagne glasses. Pour remaining Champagne over sorbet.

    Country cuisine Ecookbook(s) showing the recipe Champagne sorbet:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

    1
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