We will need:
We will need:
200g. sugar,
350 ml. cream,
The juice of two lemons,
1/2 bottle of champagne or sparkling wine.
Method of preparation:
Method of preparation:
Put the sugar and water in a saucepan, slowly bring to a boil and then raise the temperature and simmer for about 5 minutes until you get a light syrup. It’s best to use a sugar thermometer and boil to 115°F or 330°C. Allow the syrup to simmer until it has cooled. Stir in champagne, cream and lemon juice. Pour the mixture into an ice cream maker and refrigerate for about 20-30 minutes.
The idea of a champagne flavored sorbet sounds intriguing, but I’m curious to know if it retains the refreshing and light qualities of sorbet or if it becomes too overpowering with the champagne taste. Has anyone tried this unique flavor combination and can share their experience?
This sounds intriguing, but I’m curious to know if the champagne flavor dominates the sorbet or if it is more subtle? How does it compare to traditional fruit flavors?
This sounds incredibly intriguing! I’ve never heard of champagne flavored sorbet before. I wonder how the combination of champagne’s effervescence and the frozen texture of sorbet would taste. Has anyone tried it before? Does it retain the flavors of champagne or does the freezing process alter its taste? I’m really curious to know if it’s as unique and delicious as it sounds.