Champagne Sorbet
This champagne sorbet dessert is an elegant and stylish way to greet the coming New Year!
The bottle I used reads California Champagne, so officially it is a sparkling wine, as only wines made in specified areas of Champagne under strict regulations can legally bear the name Champagne
Makes 4 Servings
1 bottle (750ml) Champagne or sparkling wine
1/4 cup sugar
In a metal bowl, combine the champagne or sparking wine with sugar, stirring well.
Cover tightly with film or foil and freeze.
Whisk every 30 minutes, until mixture becomes firm and granular, around 4 hours.
Once mixture is granular, process in a blender or food processor to break up the icy chunks and to create a lighter texture.
Refreeze, tightly covered with foil or film in a bowl, until ready to serve.
Spoon into Champagne flutes or wine glasses.
TIPS:
1) For optimum flavor, serve sorbet within 48 hours of being prepared.
2) Garnish with candied violets or rose petals.
3) Add a drop or two of fruit liqueur for extra color and flavor.
4) For the young to join in the fun, use apple cider in place of the wine.
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