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Lemon, Basil and Champagne Sorbet

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Lemon, Basil and Champagne Sorbet

The perfect lemon, basil and champagne sorbet recipe with a picture and simple step-by-step instructions.

  • 500 ml Champagne
  • 200 g Sugar
  • 125 ml Water
  • 0,5 Pc. Lemon fresh
  • 2 Pc. Protein
  • 1 tbsp Powdered sugar
  • Basil
  1. Put the sugar with the water in a small saucepan, dissolve the sugar while stirring and heat until the liquid begins to pull threads. Let the syrup cool down.
  2. Add the champagne, the chopped basil and the lemon juice and leave to freeze.
  3. After about 1 1/2 hours, beat the fresh egg whites with the powdered sugar until stiff and stir into the mixture. Fill into a mold and place in the freezer for about 3 hours. Stir the mixture several times while it is frozen.
Dinner
European
lemon, basil and champagne sorbet

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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