Ingredients for One Liter:
- 140 g sugar
- 10 g lemon juice
- 60 g glucose syrup
- 335 g water
- 480 g Champagne
Topping:
Steps:
- Create the Syrup: Start by bringing the water, sugar, and glucose syrup to a gentle boil. Watch as the sugar dissolves, transforming into a silky syrup. This will be the base of our luxurious sorbet.
- Add Champagne and Lemon Juice: Once your syrup is ready, remove it from the heat and pour in the Champagne and lemon juice. The aroma is simply divine! Make sure to pass the mixture through a fine sieve to remove any impurities.
- Cool Down: Allow the mixture to cool to room temperature. This is crucial for the next step, so be patient.
- Churn the Sorbet: Pour the cooled mixture into your ice cream machine. Set it to churn for about 30-40 minutes. Watch as it slowly transforms into a smooth and creamy sorbet.
- Freeze: Transfer your freshly churned sorbet into an ice cream container. Place it in the freezer to firm up.
- Serve with a Touch of Luxury: When ready to serve, scoop the Champagne sorbet into elegant bowls. Top each serving with 10 grams of Almas Caviar. The combination of the refreshing sorbet with the delicate, briny caviar is truly magical.
Enjoy your decadent Champagne Sorbet with Almas Caviar!
