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Print this Recipe    Champagne Sorbet

Sorbet Au Champagne (Champagne Sherbet)

1 bottle brut champagne
juice of 3 lemons
1 cup + 2 Tbsp. sugar (225 grams)
4 Tbsp. marc de champagne (optional)

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.

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