Pink Champagne Sorbet from The Great Ice Cream Book by Jon Croft
Mix together all the above ingredients, except for the cream. Place into an ice cream machine or deep freeze. If using the deep freeze, remove from time to time and stir. Half whip the cream. When ...
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Cooking tools:
- Ice cream maker
- Citrus press
- Freezer
- Mixing bowl
- Whisk
- Spoon
- Airtight container
Ingredients
- 3 pints (1½ litres) double cream
- 3½ fl.oz. (100 ml.) Curacao
- 9 fl.oz. (250 ml.) stock syrup, at 32° on the Saccharometer
- ½ bottle pink Champagne
- 9 fl.oz. (250 ml.) fresh orange juice
- juice 1 lemon
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