SORBET AU CHAMPAGNE
I found this recipe in the local paper. I believe it was from former White House Chef Rene Verdon. I made it last year for a New Year's Eve Dinner and it was wonderful. I topped with raspberries to make it extra special.
Provided by Lorianne1
Categories Frozen Desserts
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, mix sugar and water.
- Bring to a boil over medium heat, stirring often until sugar is dissolved.
- Boil for about 1 minute until syrup is clear.
- Let cool In a mixing bowl, combine champagne, syrup and lemon juice.
- In a seperate bowl, beat egg white until stiff, then gently whisk into champagne mixture.
- Pour into ice cream maker and freeze according to manufacturer's instructions.
- Alternatively, pour into shallow pan, cover and freeze for 2 hours or until firm.
- Break into chunks, and puree in food processor or blender until smooth.
- Spoon into airtight container and freeze for 20 minutes.
- May make ahead of time and soften in refrigerator 10 minutes before serving.
- May substitute sparkling cider for a nonalcoholic version.
Nutrition Facts : Calories 132.5, Sodium 13.2, Carbohydrate 18.8, Sugar 17.4, Protein 0.7
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