Champagne with Lemon Sorbet
Champagne with Lemon Sorbet is a recipe featuring fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 0.4 l Champagne
- 2 lemons
- 3 lemons
- 80 g sugar
- 80 ml white wine
- 1 Egg white
Instructions
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1.
Wash and dry two lemons with hot water, peel off four thin slices and set aside. Thinly zest the remaining untreated lemons.
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2.
Zest, sugar, and wine in a pot over stirring until boiling, then let simmer for 5 minutes on an off burner. Cool and strain through a sieve.
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3.
Squeeze juice from the remaining lemons. Beat the egg white to half stiff peaks.
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4.
Add lemon juice to the wine mixture and stir; fold in the beaten egg white. Pour the mixture into a shallow metal bowl and freeze for about 4 hours, stirring occasionally. (Alternatively finish in an ice cream maker)
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5.
Distribute Champagne over four glasses. Using an ice scoop, take one ball of sorbet per glass and add to the Champagne. Garnish with lemon slices and serve immediately.
