Modern Cottage dug up a recipe for Champage Sorbet on a site called Ice Cream Ireland. This "not-as-niche as it sounds" foodie blog tells the story of how the sorbet was inspired by a bottle of Dom Perignon and a call from a journalist - the champagne sorbet made the front of the Sunday Times and the rest is history - it carries a price tag of £10 a scoop!
Mod Cottage tried the recipe and reports that it is delicious (even with a substitution of non-Dom champagne). M.C. also switched in a grapefruit granita to replace the strawberries, for a tart counterpoint to the sweet sorbet. Sounds delicious!
Here's the recipe from Kieran at Ice Cream Ireland:
Murphys Champagne Sorbet
330 gr Sugar
500 ml Spring Water
250 ml (Dom Perignon) Champagne
75-100 ml Lemon Juice
Yield: 6 Servings
What to do:
1. Boil the water and stir in the sugar, stirring until the sugar is completely dissolved.
2. Cool completely.
3. Stir in the champagne and lemon. (The lemon is just to offset the sweetness. Taste it as you add it, and make sure it doesn't overpower the champagne).
4. Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring at 1 hr intervals to break up the ice.
5. Garnish with strawberries and serve!
1. It's hard to make sorbet without an ice cream machine. You will need to interrupt the freezing process and stir, or you will be left with a block of ice! The more times you do this, the better the consistency will be.
2. If you're making a special meal, you can have your glasses of champagne at the start, and simply leave enough for the sorbet. If your sugar/water mix is already cold, the timing should work perfectly to add the champagne to the mix just before your main course, put it in the domestic ice cream machine, and it will be ready for dessert!