Sorbets don't always have to be made directly from fruit. This Champagne sorbet is bright and tangy and goes very well as an accompaniment to sweet fruit. You'll need an ice cream maker to make this recipe. Makes about 4 c.
Instructions
1. Make sure the Champagne or sparkling wine is well-chilled.
2. Heat the sugar and water together in a large nonreactive saucepan until the water simmers. Shut off the heat and let cool completely.
3. Meanwhile, open the Champagne. Pour half the bottle into a medium bowl and place in the freezer for about 15 to 20 minutes. This recipe works best if the Champagne is as cold as possible without freezing.
4. When the syrup has cooled completely and no traces of warmth remain, gently pour the Champagne into the syrup and stir until the syrup is mostly blended in. Because of the temperature difference, the two won't blend completely. Don't worry about this.
5. Pour the mixture inside the ice cream maker and process according to the manufacturer's directions.
6. Remove the mixture when it's frozen but still soft.
7. Beat the egg white to soft peaks and fold it into the sorbet.
8. Cover and freeze the sorbet until needed.
Tags: cream maker
