Prosecco Sorbet

PROSECCO SORBET

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PROSECCO SORBET

Scale

Ingredients

SUGAR SYRUP

  • 153g  water
  • 153g  sugar
  •     5g  tapioca starch
  •   35g  light corn syrup

SORBET

  • 249g  Prosecco or Champagne
  • 266g  water 
  •            sugar syrup (see above) 

Instructions

PREP

Make the sugar syrup.  Combine water with the sugar, tapioca starch, and corn syrup in a small saucepan over medium to medium-high heat.

Stir continuously for about 8-11 minutes until the mixture just starts to boil (do not allow it to come to a full boil)  Once the texture of the sugar syrup becomes thicker and viscous (or once it hits 212 degrees if you are using a thermometer)  immediately take it off the heat. 

Place it in a container.  Let it cool to room temperature then refrigerate for a minimum of 4 hours to a maximum of 24 hours.

MIX

Thoroughly mix the Prosecco and water with the sugar syrup.

PROCESS

Process in your ice cream maker according to the manufacturer’s instructions. 

The sorbet is finished when it reaches the consistency of soft serve ice cream (about 20-30 minutes in most machines)

Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (2-4 hours minimum)

Notes

  • don’t open prosecco or champagne until the last moment

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