Ingredients

  • 1 large melon, yellow Purée flesh
  • 340 grams sugar, granulated
  • 10 tablespoons water
  • 1 lemon juiced
  • 290 milliliters champagne

Directions

1. Dissolve sugar in water then bring to a boil to short thread stage. Remove from heat.
2. Combine melon purée, lemon juice and champagne with warm sugar syrup. Allow to cool, then pour into a freezer container.
3. Freeze overnight or until icy, then whisk until smooth and return to the freezer. Serve in well chilled goblets. This is a soft sorbet because of the alcohol.
4. Can be frozen in an ice cream maker.

Notes
Notes:Do not add more alcohol else won't freeze. Champ. + water equals liquid for simple syrup.


Categories
Cream, Ice
Keywords
Ice Cream
MacGourmet downloadMelon and Champagne Sorbet. To import, drag image to your MacGourmet recipe box.