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Champagne Sorbet

I had to post this recipe before New Year’s Eve.

Because this is no ordinary ice cream recipe.  This is an ice cream that doubles as a cocktail, thank you very much.  Do you have a blender?  Then you can probably make this, because it’s really somewhat similar to a frozen cocktail, and tastes a lot better.

Because, crucially, an ice cream recipe with alcohol as an ingredient won’t freeze the same way that most ice creams do.  As a result, it doesn’t need to be churned constantly while its freezing — which means *no ice cream maker necessary.* And since every time I post an ice cream recipe, I find out that so many of you don’t have ice cream makers, I thought that posting this would be both versatile and properly festive.

Happy 2009!

Champagne Sorbet

2 cups champagne
1 1/3 cups sugar
2 tbsp lemon juice
1/2 cup sparkling water

Heat the champagne, sparkling water, lemon juice and sugar over medium heat until he sugar dissolves.  Remove the mixture from the heat and chill it in the fridge for one hour.

To churn the sorbet, either 1) follow the directions on your ice cream maker or 2) freeze the sorbet for 2 hours, breaking it up with a food processor or blender every 20 minutes.  Leave the sorbet in your freezer in your freezer until it reaches the desired consistency, and then serve.

Makes about 2 cups of sorbet.