Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Champagne sorbet - A recipe by wefacecook.com


10 minutes


  • 1 quart water
    1 pound sugar
    2 ounces lemon juice

    For meringue:
    4 ounces sugar
    1/4 cup water
    4 egg whites
    6 ounces champagne


  • In a medium saucepan, combine the water, sugar, and lemon juice. Bring to boil. Cool in a mixing bowl. Freeze in an ice cream maker. When almost set, spoon in the meringue, (see recipe below) and 3 ounces of Champagne, and continue churning in the ice cream maker until creamy and set.

    Boil water and sugar to a temperature of 230 F to 240 F.
    Beat egg whites in an electric mixing bowl until medium firm. Slowly, add the hot sugar while continuing to beat the whites, and beat until cool.
    Serve in chilled champagne glasses. Pour remaining Champagne over sorbet.
Have you tried the recipe?

Champagne sorbet