Champagne SorbetBy Amy Rosen
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This Champagne-forward treat makes a great palate cleanser or dessert.—Amy Rosen
- 1 1⁄3 cups water
- 3/4 cup granulated sugar
- 1/2 cup white corn syrup
- 2 cups dry champagne
- juice of 1/2 lemon
- 1 cup champagne grapes
- To a medium pot on medium, add water, sugar and corn syrup. Bring to a simmer and cook until sugar is melted, 5 min. Add Champagne and lemon juice and bring to a boil; let boil 5 min more. Set aside to cool, then refrigerate.
- Meanwhile, rinse and dry grapes, then lay on a baking sheet in a single layer and freeze. Transfer to a container and keep frozen until serving.
- Remove sorbet mixture from fridge and churn in an ice cream machine according to the manufacturer’s instructions for 30 to 40 min, until it looks like sorbet. Scoop into a container, cover and freeze.
- Scoop into serving bowls and top with frozen grapes.
Alcohol gives the sorbet a snowy texture, but it also melts quicker. Make sure to eat it right after serving.
Might we suggest:
Cave Spring Blanc de Blancs Brut Sparkling, $33, cavespring.ca. (It’s not technically Champagne, we know, but we’d recommend this Canadian alternative in a heartbeat.)