Sparkling Sorbet
 
Ingredients
  • 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)
Instructions
  1. Mix together the sugar syrup. Beat in the invert sugar.
  2. Blend the sugar syrup, the sparkling wine and the remaining lemon juice.
  3. Churn in your ice cream maker according to instructions (avoid overchurning!)
  4. Consume on the spot or put in freezer-safe container, cover with plastic film and lid, and put in the freezer.
  5. 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/