1/4 cup sugar
1 cup water
220 ml bottle of champagne
2 egg whites
1/4 cup sugar, extra
A Recipe for
Champagne Sorbet
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
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Food is an important part of a balanced diet. |
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What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
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This Recipe for Champagne Sorbet is one of thousands in the Recipes-to-go Meat Cookbook.
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The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
This is a recipe for Champagne Sorbet from the recipe cookbook of Recipes-to-go (Meat)
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
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Put sugar and water in saucepan, stir over low heat until sugar is
dissolved, cool. Add champagne, pour into deep 8 inch dish or pan,
freeze until firm. Beat egg whites until soft peaks form, add extra
sugar, beat until sugar is dissolved. Using fork, fold meringue into
frozen champagne mixture. Return to freezer, freeze until firm,
stirring with fork occasionally. To serve, flake sorbet with fork,
spoon over fresh fruit. Sliced strawberries and kiwi fruit are
suggested. Source: Dinner Party Cookbook ch.
Serves: 1
Champagne Sorbet Recipe brought to you by Recipes To-Go