Champagne sorbet

My household isn’t much for consuming alcohol, although being the prepared person I fancy myself to be, I like to have a well-stocked bar. BUT, I dread uncorking the bottles that are very perishable because I can’t often consume the whole bottle and unless I get help, it’ll go bad.

Such was soon to be the case for a bottle of champagne. Once the fizzy is gone, what good is it? Here’s what I did.

Champagne Sorbet

* 1 cup sugar
* 2 cup water
* 1 1/4 cup champagne
* 1 tablespoon lemon juice

Put sugar and water in a saucepan. Stir until dissolved. bring to a boil and simmer, uncovered, 10 minutes without stirring. Let cool.

Add the champagne and lemon juice. Pour into a freezer container. Freeze until it’s mushy, not solid.

Turn into a bowl and beat well to break down ice crystals. Return to freezer until firm.

Place in refrigerator 20 minutes before serving to soften.