This light sorbet is served with a wonderful fresh berry medley.
Original recipe makes 6 4 ounce servings
1 (750 milliliter) bottle champagne
1/4 cup white sugar
1 pint strawberries
1 pint blueberries
6 fresh mint leaves
4 hrs 10 mins
- Pour champagne into a shallow metal pan or bowl, and stir in the sugar. Cover with plastic wrap, and place in freezer. Freeze for 4 hours, whisking every 30 minutes. The frozen mixture will be firm and granular.
- Spoon the sorbet mixture into a blender or food processor, and process until smooth. Return to the metal container, cover, and re-freeze for up to 48 hours.
- Combine strawberries and blueberries in a small bowl. Spoon berries into the bottom of champagne flutes or wine glasses, and top with sorbet. Garnish with mint sprig if desired.
Calories: 187 kcal
Carbohydrates: 24.4 g
Cholesterol: 0 mg
Fat: 0.4 g
Fiber: 2.5 g
Protein: 1 g
Sodium: 7 mg