Champagne Sorbet

Sorbet is a classic brunch offering and palate cleanser. This Champagne sorbet recipe elevates the dessert by turning the crisp, dry sparkling wine into a frozen cocktail. The addition of lemon zest, freshly grated isn’t paramount to the recipe, but it does add flavourful, tangy notes to the sorbet, perfectly harmonizing with the wine. Garnish a scoop of it with fresh strawberries for a lovely, light dessert.

2 cups Champagne
1¼ cups granulated sugar
½ cup sparkling water
2 Tbsp. lemon juice
1 tsp. lemon zest, freshly grated (optional)
8 fresh strawberries (optional)

In medium saucepan over medium heat, bring the champagne, sugar, and sparkling water to a simmer. Lower the heat slightly, and continue simmering the champagne for about 8 minutes, until the sugar has dissolved.

Remove from the heat and cool the mixture to room temperature. Add the lemon juice and lemon zest, freshly grated, if using, and stir the mixture thoroughly. Chill it until very cold, for about 2 hours. Freeze in an ice cream maker according to the manufacturer’s instructions. Serve garnished with strawberries, if desired.

Makes 4 servings.