For my first attempt in ice-cream making, I made champagne sorbet. The recipe was adapted from this.
My pretty yellow lemons!
The mixture before I added champagne:
I had a bag of clementines as well, so, I added one of those in too! The more the merrier!
When life gives you lemons, you make...champagne sorbet?
Alternatively, if life gives you lemons, you just drink champagne? Raise your hand if you LOVE the sound of a bottle o bubb popping!
My shiny red ice cream maker! I think I would like it more if it were fuchsia and glittery, and maybe had some feathers on it...but that's a project for another day.
Voila!
The finished product was just a tad bit slushy. Almost like a Mimosa Slushie (hmm...next idea...)
Lesson learned: I will add champagne (or any type of alcohol) towards the END of the freezing process, and not at the beginning. This obviously impedes freezing.
Otherwise, the flavor of this recipe was amazing! I had some 4 days later and it was as champagne-y as EVER!
2 comments :
i can vouch, this was delicious!
this reminds me of a time i ate a lemon bc i thought it was an orange
Post a Comment