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Champagne Sorbet

Champagne Sorbet

Ingredients:

Directions:

  • Boil champagne, sugar, corn syrup and lemon zest and combine into a saucepan. Boil until the sugar dissolves and remove from heat.
  • Strain into a stainless steel bowl, then add the sparkling juice and lemon juice.
  • Chill completely by placing bowl in a larger bowl filled halfway with ice water. Stir until champagne is completely cold, refreshing the ice as needed. Or cover with plastic wrap and chill in your refrigerator overnight.
  • Process the mixture in an ice cream maker and freeze until firm for at least six hours.

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