How to Make Champagne Sorbet

Sorbets don't always have to be made directly from fruit. This Champagne sorbet is bright and tangy and goes very well as an accompaniment to sweet fruit. You'll need an ice cream maker to make this recipe. Makes about 4 c.

Things You'll Need

• 1/2 bottle decent-quality Champagne or sparkling wine
• 2/3 c. sugar
• 1/2 c. water
• 1 egg white
• Groceries
• Ice Cream Makers
• Measuring Cups
• Mixing Bowls
• Saucepans
• Wire Whisks
• Wooden Spoons
• Mixing bowls
• Measuring cups

Instructions

1. Make sure the Champagne or sparkling wine is well-chilled.

2. Heat the sugar and water together in a large nonreactive saucepan until the water simmers. Shut off the heat and let cool completely.

3. Meanwhile, open the Champagne. Pour half the bottle into a medium bowl and place in the freezer for about 15 to 20 minutes. This recipe works best if the Champagne is as cold as possible without freezing.

4. When the syrup has cooled completely and no traces of warmth remain, gently pour the Champagne into the syrup and stir until the syrup is mostly blended in. Because of the temperature difference, the two won't blend completely. Don't worry about this.

5. Pour the mixture inside the ice cream maker and process according to the manufacturer's directions.

6. Remove the mixture when it's frozen but still soft.

7. Beat the egg white to soft peaks and fold it into the sorbet.

8. Cover and freeze the sorbet until needed.

Tips & Warnings

• Sparkling wine comes in all quality levels. Use one for this recipe that's at least of fair quality. The general rule is to use a wine that you also enjoy drinking.

• Note that this recipe contains uncooked egg white. If you're concerned about the slight risk of salmonella contamination, choose another recipe - or leave out the egg white, which will change the texture.