Browse by
Browse by
Browse by
Browse by
Pink Champagne Sherbet
Tested by Imperial Sugar
Vintage Recipe
Pink Champagne Sherbet
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

This vintage recipe first appeared in the Homemade Good News Cookbook in 1982. Cool, light and refreshing, this Pink Champagne Sherbet is adults-only.

Prep time
0:15
Plan for

3 - 4 hours freezing time

Yield
4 cups
Sign in to post a comment
Pink Champagne Sherbet
Extra Fine Granulated Sugar
Prep time :
0:15
Plan For

3 - 4 hours freezing time

Yield :
4 cups

INGREDIENTS

DIRECTIONS

  1. First, make simple syrup; combine sugar and water in a medium size heavy saucepan and bring to a full boil.  After six minutes, remove from heat and add champagne, lemon juice and lemon rind.  Allow to cool, then pour into a shallow dish and place in freezer.
  2. When mixture is partially frozen and mushy, beat with a whisk or fork until smooth, then return to freezer.  Repeat this procedure two more times before transferring sherbet to a covered container and allowing it to freeze completely.
Shout Out To Our Baking Friends
    ::    donnasquaw    ::    Nici N    ::    Chef Ed    ::    Saint    ::    Erica    ::    Ladale H    ::    Hilda E.    ::    heather cole    ::    jo    ::    Phyllis    ::    bell p    ::    Diane H    ::    Tricia    ::    Melissa L Hodgkinson    ::    Chefpatt    ::    Ronald J    ::    marcy    ::    LauraC    ::    Leslie R    ::    Elaine P
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.