Champagne Sorbet

Recipe file created November 17, 1999.
I like to double this recipe and keep it on hand throughout the summer months.

Ingredients

Put sugar and water in a saucepan. Stir until dissolved. bring to a boil and simmer, uncovered, 10 minutes without stirring. Cool.

Add champagne and lemon juice. Pour into a freezer container. Freeze until mushy.

Turn into a bowl and beat well to break down ice crystals. Return to freezer until firm.

Place in refrigerator 20 minutes before serving to soften.

NOTE:

If you want to serve this after supper, put it in the fridge as soon as the food is on the table. Different freezers are set to different temperatures. I have a small ice-box freezer inside my refridgerator compartment. I do not have to set the sorbet to soften in this case. If it is in my deep-freeze, however, it takes a little longer to soften.

-- Rox

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