Vinkretsen
Back to recipes
Champagne and Lemon Sorbet

Champagne and Lemon Sorbet

Prep time: 30 minServes: 6

Pairs with

Serve with the same champagne used in the sorbet — the perfect circle.

Ingredients

  • 375 ml champagne (or other dry sparkling)
  • 200 g sugar
  • 200 ml water
  • Juice of 3 lemons
  • Zest of 1 lemon
  • 1 egg white (optional, for softer texture)

Method

  1. 1Boil sugar and water to a clear syrup. Cool.
  2. 2Mix the syrup with lemon juice, zest and champagne.
  3. 3Churn in an ice cream maker according to instructions. For softer texture: whisk the egg white to soft peaks and add during the last few minutes.
  4. 4Freeze for at least 2 hours. Serve in chilled glasses with a splash of champagne on top.