- 153g water
- 153g sugar
- 5g tapioca starch
- 35g light corn syrup
- 249g Prosecco or Champagne
- 266g water
- sugar syrup (see above)
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.
Thoroughly mix the Prosecco and water with the sugar syrup.
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)
- don’t open prosecco or champagne until the last moment