Pink Champagne Sherbet

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    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.
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