- 1
Ingredients
- 1 cup Sugar
- 2 cups champagne or sparkling wine
- 1 tablespoon Fresh lemon juice
- 1 pinch salt
- 2 cups Water
Preparation
Step 1
.
In a saucepan, combine the sugar and 1 cup water. Bring to a boil over medium-high heat, stirring occasionally. Add the Champagne and continue to cook at a bare simmer for 2 minutes. Remove from heat and pour into a bowl. Stir in 1 cup cold water, the lemon juice, and the salt.
Nest the bowl with the Champagne mixture in an ice bath and stir until cool. Remove from the ice bath, cover, and refrigerate until cool, at least 4 hours or up to 1 day.
Pour the cold Champagne mixture into an ice cream maker and churn according to the manufacturer's instructions. Spoon the sorbet into a freezer-safe container and place parchment or waxed paper directly on the surface. cover tightly and freeze until firm, at least 2 hours or up to 3 days.