Sorbet is a classic brunch offering and palate cleanser. This Champagne sorbet recipe elevates the dessert by turning the crisp, dry sparkling wine into a frozen cocktail. The addition of lemon zest isn’t paramount to the recipe, but it does add flavorful, tangy notes to the sorbet, perfectly harmonizing with the wine. Garnish a scoop of it with fresh strawberries for a lovely, light dessert.
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
- 2 cups Champagne
- 1 1/4 cups granulated sugar
- 1/2 cup sparkling water
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest (optional)
- 8 fresh strawberries (optional)
In medium saucepan over medium heat, bring the champagne, sugar, and sparkling water to a simmer. Lower the heat slightly, and continue simmering the champagne for about 8 minutes, until the sugar has dissolved.
Remove from the heat and cool the mixture to room temperature. Add the lemon juice and lemon zest, if using, and stir the mixture thoroughly. Chill it until very cold, for about 2 hours. Freeze in an ice cream maker according to the manufacturer’s instructions. Serve garnished with strawberries, if desired.
This Champagne sorbet recipe makes 4 servings.