Champagne Sorbet from The Great Ice Cream Book by Jon Croft
Put the sugar and water in a pan over heat to dissolve the sugar and then bring to the boil to make a syrup. Steep the zest in the syrup until cool. When cool, mix with the champagne and lemon and ...
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Cooking tools:
- Ice cream maker
- Freezer
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Microplane
- Citrus press
- Spoon
Ingredients
- juice 1 small orange
- juice 1 lemon
- 1 tablespoon sugar
- 2 egg whites
- 11 fl.oz. (300 ml.) water
- ½ bottle good full-flavoured Champagne e.g. Bollinger
- 9 oz. (250 g.) sugar
- zest of lemon
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