Champagne Sorbet

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


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.


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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