Sparkling Sorbet
- 500 ml sugar syrup (250 ml sugar, 2 tbsp lemon juice, 250 ml sparkling water)
- 400-500 ml sparkling wine of good quality
- 2 tablespoons inverted sugar (like honey; agave nectar or corn syrup would also do)
- Juice of 1 lemon (about 6 tablespoons)
- Mix together the sugar syrup. Beat in the invert sugar.
- Blend the sugar syrup, the sparkling wine and the remaining lemon juice.
- Churn in your ice cream maker according to instructions (avoid overchurning!)
- Consume on the spot or put in freezer-safe container, cover with plastic film and lid, and put in the freezer.
- As this sorbet does not store well, it should preferably be enjoyed soon after preparation and not saved for a later day!
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2011/12/sparkling-sorbet-champagne/
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