Light yet rich, champagne sorbet completes both the finest as well as the most relaxed of menus. It is a perfect ending for luncheons, family celebrations, or as a palette cleanser between courses. Nothing adds sophistication to a meal like Champagne does. Simple to make and tingly on the tongue, Champagne sorbet is a perfect toast to the cook!
The Dessert of an Emperor
It is reputed that the Roman Emperor Nero in 1 A.D. served his banquet guests a honey and wine sorbet made with snow delivered by hand from the Appian Way pass. In modern times electricity and freezers have made it easier for hosts to serve frozen desserts to their guests. This simple to make Champagne sorbet, garnished with brightly coloured fresh fruit is the perfect finale to a fine meal. If Emperor Nero were alive today he would be playing his fiddle in homage to the cook who conjured such a divine creation.
Ingredients for Champagne Sorbet – serves 6
- ¼ cup sugar
- 1 cup water
- 200 ml bottle brut Champagne
- 2 egg whites
- ¼ cup sugar (extra)
Cooking Utensils
- 3”x 8” x 8” cake pan or shallow freezable container
- Electric mixer or egg beater
- Glass bowl large enough to beat egg whites in
- Fork
- Spatula
Method
Step 1:
- Place the water and sugar in the saucepan. Over medium to low heat stir the liquid until the sugar dissolves. Remove from heat and cool.
- Transfer the cooled sugar water into a freezer friendly shallow container (approximate dimension of 3” tall x 8” x 8”) and gently add the Champagne. Freeze until firm. This should take about one to two hours.
Once the sugar water and Champagne mixture is firm it is time to start Step 2.
Step 2:
- In a deep glass bowl beat the egg whites until firm. Beat in the extra sugar until it is dissolved into the egg whites. The resulting meringue should form soft peaks. (The use of beaten egg whites is important as they prevent the formation of large ice crystals. It is better to use fresh eggs, though some success has been had with commercially prepared frozen egg whites.
- Using a fork, break the frozen Champagne mixture up slightly.
- With a spatula, fold the meringue into the Champagne mixture to form the sorbet. Return the sorbet to the freezer.
Step 3:
- Freeze the sorbet until firm. To prevent the freezing sorbet from forming a solid block, stir occasionally with a fork.
To serve, flake the sorbet with a fork. Serve over fresh fruit.
Like Lemon Sorbet, this recipe does take time to make as the mixture needs to freeze between each step. If making the day before, use a sealable plastic container to avoid the transference of flavours from other foods in the freezer.
