Title: Sorbet Au Champagne (Champagne Sherbet)
Categories: Dessert
Yield: 4 Servings

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

From: "Erik. A Speckman"

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,
http://www.erols.com/hosey.