Saturday 20 January 2018

Champagne sorbet

This Champagne sorbet is ideal for a special occasion. Bear in mind that alcoholic sorbets can take longer to freeze than fruit sorbets and they do not keep as well. Serves four to six.


350g/12oz caster sugar

570ml/1pt water

275ml/½pt Champagne or dry sparkling


Juice of ½ lime

1 egg white, whisked

Coloured or flavoured sugar


To make the sugar syrup, bring the sugar and water to a gentle boil in a large saucepan. Stir continuously until the sugar has dissolved. Simmer for 10 minutes, then allow to cool. Mix the cooled sugar syrup, Champagne or dry sparkling wine and lime juice in a bowl. Pour into a shallow plastic container and place in the freezer to set for two to three hours.

When semi-frozen, add the egg white and mix until light and smooth. Return to the freezer to set for approximately one to two hours, until firm. Spoon the sorbet into iced glasses, which can be topped or dusted with coloured or flavoured sugar.

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