Champagne Sorbet Float Recipe
Make Champagne Sorbet Float Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sorbet
Float
Method
Sorbet Preparation
Make the Simple Syrup
In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water. Heat over medium heat, stirring occasionally, until the sugar has fully dissolved. Remove from heat and let it cool.
Blend the Strawberries
In a blender, add 1 cup of fresh strawberries and blend until smooth. You can strain the mixture through a fine mesh sieve if you prefer a smoother texture.
Mix All Ingredients
In a large bowl, combine the cooled simple syrup, strawberry puree, 750 ml of champagne, and 1 tablespoon of lemon juice. Mix well until fully combined.
Freeze the Mixture
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a sorbet-like consistency. If you don't have an ice cream maker, pour the mixture into a shallow dish and freeze for about 3-4 hours, stirring every 30 minutes until it is frozen and fluffy.
Float Assembly
Scoop the Sorbet
Once the sorbet is ready, scoop it into serving glasses or bowls.
Add Champagne
Pour chilled champagne over the sorbet in each glass until it is filled to your liking.
Garnish and Serve
Garnish each float with fresh mint leaves and serve immediately with a straw or spoon.