Ingredients Jump to Instructions ↓

  1. 1/2c Granulated sugar

  2. 1 c Water Grated rind of

  3. 1 lemon Grated rind of

  4. 1 orange

  5. 1/4ts Salt

  6. 1 pt Dry champagne, chilled Juice of

  7. 1 lemon Juice of

  8. 4 oranges

  9. 1 (extra) pt dry champagne -chilled

Instructions Jump to Ingredients ↑

  1. + Directions : ~Make a sugar syrup with sugar and water and boil until syrup spins a thin thread when dropped from the tip of a spoon 230-234F ~Stir in the lemon and orange rinds and salt ~Let stand 10 minutes ~Then stir in the previously chilled pint of champagne, juices of lemon and orange. ~Stir, chill, then freeze according to freezer directions, or if using hand freezer, 5 parts ice and 1 part salt, until mushy. ~Stir and add the second pint of chilled champagne, stirring constantly. ~Pack and allow to stand in 6 parts ice and 1 part rock salt for 1 hour. ~Serve in chilled sherbet glasses.


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