- 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
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