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Sorbet Au Champagne (champagne Sherbet)

Yield: 4 Servings

Ingredients and directions for this recipe

1 Bottle brut champagne
3 Lemons; juice of
1 c Plus
2 tb Sugar
4 tb Marc de champagne (optional)

From: "Erik. A Speckman" especkma@reed.edu

Date: Thu, 22 Jul 1993 21:23:01 -0700 (PDT)

from _Left Bank Cookbook_

Combine ingredients and freeze according to ice cream maker instructions
for about 15 minutes or until smooth and frozen. Spoon into frosted
champagne flutes and serve immediately.

The alcohol will cause this to take longer to freeze. Marc de champagne is
a brandy made from the remnants of the grapes pressed for champagne.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,

See also:
Previous recipe Sorbet Au Cassis (black Currant Sherbet)
Next recipe Sorbet Au Sauterne (sauterne Sherbet)

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