Desserts & Baking

Champagne sorbet

30 minutes, plus freezing overnight

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  • 2/3 cup sugar
  • 1½ cups dry or rosé sparkling wine, plus extra for serving
  • 1 large egg white, at room temperature
  • 2 T lemon juice

Place the sugar and ½ cup water in a saucepan over a medium heat, and heat until the sugar has dissolved. Transfer to a bowl and leave to cool. When cool, stir in the lemon juice and sparkling wine. Freeze in an ice-cream maker, according to the manufacturer’s instructions.
When the mixture is half frozen, whisk the egg white until stiff peaks form and add to the ice-cream maker. Churn until it starts to set then transfer to an airtight container and freeze overnight.
To serve, scoop the sorbet into serving glasses and top with more sparkling wine.
Per serving: 841.3 kJ, 1 g protein, 0 g fat, 34.7 g carbs

TASTE’s take:
In a froth about dessert? Dip your spoon into these dissolving clouds, airborne peaks, which, in the same way that sheer summer dresses flounce weightless on the air, dissolve effortlessly on the tongue.

Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

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  • default
    27 November 2018

    I seem to have missed how much lemon to use in this recipe?

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