pink champagne sorbet

peter jackson

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

  • 1 bottle pink champagne
  • 600ml stock syrup
  • juice of 2 lemons
  • 3 leaves gelatine

Method

Boil stock syrup, add the gelatine,
Allow to cool add the champagne and lemon juice to taste
Churn