Champagne Sorbet Recipe

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Champagne Sorbet Ingredients

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

The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried.
Mignon McLaughlin, The Second Neurotic's Notebook, 1966

Eat, drink, and be merry, for tomorrow you may work.
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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

This Recipe for Champagne Sorbet is one of thousands in the Recipes-to-go Meat Cookbook.

I'm like old wine. They don't bring me out very often, but I'm well preserved.
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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
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Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.
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This is a recipe for Champagne Sorbet from the recipe cookbook of Recipes-to-go (Meat)

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
Julia Childs

Champagne Sorbet recipe - a tasty recipe for you to add to your collection!
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”
Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

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Champagne Sorbet

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Champagne Sorbet Directions

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

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Champagne Sorbet Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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