- 1 bottle pink champagne
- 600ml stock syrup
- juice of 2 lemons
- 3 leaves gelatine
pink champagne sorbet
peter Jackson
5th December 2011
pink champagne sorbet
Boil stock syrup, add the gelatine,
Allow to cool add the champagne and lemon juice to taste
Churn...
Ingredients
Method
Boil stock syrup, add the gelatine,
Allow to cool add the champagne and lemon juice to taste
Churn
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
