Printable version Ice Creams & Sherbets
Non-illustrated recipe

Champagne Sherbet

  • For : 1 litre
  • Time : 50 minutes
  • Difficulty : easy

Ingredients for Champagne Sherbet :

  • 140 g sugar
  • 10 ml lemon juice
  • 60 g glucose
  • 335 ml water
  • 480 ml champagne

Technical stages for Champagne Sherbet :

  • Bring the water and sugar to a boiling point. Let it boil until the sugar dissolves completely and forms a syrup.
  • Add the champagne and lemon juice. Pass through a chinois sieve.
  • Cool down and put in an ice-cream maker.
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The essentials

To make this recipe, some of these items will be required:

Round mesh strainer Ø 15 cmRound mesh strainer Ø 15 cm 11.70 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro