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Saturday, December 30, 2006

Pink Champagne Sorbet

Seasonal Recipe of the Week
And, for our final Champagne-related dish, how about some Pink Champagne sorbet? You could serve this to your sweetie on New Year's day in bed, that would be special!

1 1/4 sups sugar syrup (half sugar half water boiled for 5 minutes) and cooled
1/2 bottle pink champagne
juice of 1/2 one lemon
1/2 egg white beaten

In a medium bowl mix syrup, champagne, and lemon juice. Pour into a plastic container and freeze till just firm. Transfer to the bowl of an food processor and add whipped egg white. Pulse till creamy and put back into container and refreeze till firm. Garnish with fresh mint leaves. Needless to say, serve in a champagne flute, naked!