Lemon Champagne Sorbet with Berries

Serves 5
Lemon Champagne Sorbet with Berries
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250 g Dansukker Light Syrup
200 g water
3 lemons
200 g champagne
150 g fresh berries (strawberries, raspberries, blackberries, blueberries, etc.)
5 eggs


Mix syrup with water and bring to a boil. Remove from the heat, add champagne, zest of one lemon and juice of three lemons, and leave to cool.

Crush berries in a blender and then sieve. Add sugar syrup. Separate the egg whites from the yolks and beat to stiff peaks. Fold foam in mixture of berries.

Place the mixture in a freezer for 3 hours, stir every hour. Garnish with fresh berries before serving.


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