High-Class, Low-Tech Champagne Sorbet
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Why I Love This Recipe
I was at a friend's wedding, sitting at a table with our mutual friends, when the waiters served us a champagne sorbet. Now, this was a ritzy wedding. I say that because it was at the Ritz Carlton, cliffside overlooking the scenic Pacific ocean at sunset. The Bride's father was a multi-millionaire and spared no expense.
The friend I was sitting next to, let's call her 'Amanda', remarked that the champagne sorbet was her favorite, and this one was disappointing. I'm not going to lie to you, you anonymous mass of website patrons; I wanted to charm my way into her heart. I quipped "I could make a better one myself." Intrigued, she questioned whether I even knew how to make it. I lied and said I did, then when I got home I looked up the basics of making sorbet.
Honestly, it couldn't be simpler. Simple syrup and flavoring, put in ice cream maker. Of course, I lacked an ice cream maker at the time, so I looked up the alternatives. "Granitas! Of course! This could work!" I squealed, being careful to not let anyone hear me squealing.
Long story short, I didn't end up dating 'Amanda', but I did wow both her and, perhaps more beneficially, her roommate.
Ingredients You'll Need
3/4c good, dry champagne, the kind you would actually drink.
1 saucepan capable of containing about 4c of liquid
1 ice cream machine
1 cookie sheet or loaf pan
1 freezer capable of containing a cookie sheet or loaf pan full of liquid
Make a simple syrup by boiling the water and sugar together until it becomes syrupy.
Add in champagne and remove from heat.
Pour in ice cream machine.
pour into cookie sheet or loaf pan
jam into freezer
Every 10 minutes, check on the syrup and scrape with a fork, then continue freezing. It'll take about 2 hours maximum of scraping and freezing to get the sorbet in flake form.
Continue freezing to store and serve with intention to impress.