About the bake
Champagne is the best way to celebrate a special occasion, so why not try this delicious pink champagne sorbet at your next dinner party. It makes a great after dinner show stopper. For best results use an ice-cream maker.
Method
Step 1:
Put the sugar into a medium saucepan with 500ml of cold water. Gently bring up to the boil and stir until the sugar has dissolved. Allow to simmer gently for 10 minutes before leaving aside to cool.
Step 2:
Once cool add the lemon juice and champagne / sparkling wine and stir to combine.
Step 3:
Churn in an ice cream maker according to the manufacturer’s instructions or place into a container and into the freezer, stirring every 2 hours until frozen. This shouldn’t take more than 6 hours. Serve and enjoy!
Ingredients
- 250g Billington's Unrefined Golden Caster Sugar
- 300ml Champagne (pink/sparkling wine)
- 2 Lemons (juice of)
- 250g Billington's Unrefined Golden Caster Sugar
Utensils
- Saucepan
- Icecream maker or freezer
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
- 250g Billington's Unrefined Golden Caster Sugar
- 300ml Champagne (pink/sparkling wine)
- 2 Lemons (juice of)
- 250g Billington's Unrefined Golden Caster Sugar
Utensils
- Saucepan
- Icecream maker or freezer