Pink Champagne Sorbet

Pink Champagne Sorbet

Agnes

"A refreshing sorbet that is easier to make than ice cream."
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Ingredients

8 h 15 m servings 197 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 0 g
  • 0%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Dissolve gelatin in boiling water in a bowl. Beat corn syrup, champagne, and egg whites into gelatin mixture; pour into a 9x13-inch pan. Freeze until firm, about 2 hours.
  2. Spoon 1/2 of the mixture into a food processor or blender; cover and process on high speed until smooth but not melted, about 30 seconds. Pour mixture into a 9x5-inch loaf pan. Process remaining mixture and pour over mixture in loaf pan. Cover and freeze until firm, 6 hours to overnight.

Footnotes

  • Cook's Note:
  • Substitute 2/3 cup strawberry soda for the champagne, if desired.
  • Editor's Note:
  • This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.

Reviews

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This sorbet is delicious! I absolutely loved it! I have to admit, I was a little unsure of the ingredient list at first. The champagne caught my eye because who doesn't love champagne?!? The...

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