2/3 cup of granulated sugar
4 tablespoons of lemon juice
2 bottles of brut champagne
meyer lemon leaves
mandarin or orange liqueur
2/3 cup of granulated sugar
4 tablespoons of lemon juice
2 bottles of brut champagne
meyer lemon leaves
mandarin or orange liqueur
Sift the powdered sugar into a shallow bowl
Add the champagne and lemon juice
Refrigerate until firm
As it begins to freeze, stir with a spoon to combine the frozen portion with the liquid portion
Repeat this process several times until the mixture presents large ice crystals
Do not over-mix
To serve, scrape the sorbet with a spoon and place in a chilled bowl
Sprinkle with mandarin or orange liqueur
Garnish with thin strips of orange peel and hortelã leaves
One way to serve is to place in a round bowl over ice
Serves 20.
