•3 cups brut Champagne or sparkling wine, chilled
•2½ cups simple syrup*, chilled
•1½ cups bottled spring water, chilled
•2 lemons, juiced
•2 cups water
•2 cups granulated sugar
Combine 2 cups water and 2 cups sugar in a small saucepan; bring to a full rolling boil for 2 minutes, remove from heat and cool completely. Once cool, combine with remaining ingredients and place in an ice cream maker.
Freeze according to directions on machine. The freezing process will take approximately 30-40 minutes. When the machine stops, transfer sorbet to a sealable plastic container and place in freezer.
Makes – 2 quarts
*Not just for dessert, sweet and tart sorbets act as excellent palate cleansers between courses, readying the mouth for the next adventure. Infusing a sorbet with an aromatic herb lends a savory profile that will add a new dimension to appetizers of chilled.