Lemon Sorbet with Champagne
Prep: 15min
|
Servings: 4
|
Cook: T0M
Lemon sorbet with champagne is a recipe featuring fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g sugar
- 3 lemons (juice)
- 400 ml champagne
- 2 egg whites
- 3 tbsp powdered sugar
- Lemon zest (for garnish)
- mint (for garnish)
Instructions
-
1.
Whisk sugar and 300 ml water together and reduce to a thick syrup. Remove from heat, stir in lemon juice and champagne, then let cool.
-
2.
Pour the liquid into a shallow metal bowl and place it in the freezer. After about 1 hour, whisk the mixture with a hand mixer. Return to the freezer repeatedly until the mixture starts to firm up. Then beat egg whites with powdered sugar until stiff peaks form and fold into the sorbet. Chill again until fully frozen.
-
3.
(Or finish using an ice cream maker)
-
4.
Scoop the sorbet into bowls with an ice scoop and garnish with lemon zest and mint.
