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| Inexpensive champange works fine for this recipe — save the good stuff for drinking with fine food. |
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| sorbet au champagne |
| 250 milliliters |
dry champagne |
| 80 milliliters |
water |
| 40 milliliters |
strained orange juice |
| 60 grams |
sifted powdered sugar |
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Combine all the ingredients in a small saucepan and gently heat until the sugar dissolves. Chill. |
| 2. |
Freeze mixture in an ice cream machine. Harden in a freezer. |
| 3. |
Move the sorbet to a refrigerator for a few minutes before serving. |
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| Yield: about 4 servings. |
| Source: adapted from Le Cordon Bleu at Home, page 237. |
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©2001 Peter Hertzmann, Inc. All rights reserved.
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