Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Champagne | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 1/2 cup Champagne
- 1 3/4 cup Granulated sugar
- 2 cup Water
- 1/4 cup Lemon juice
- 1/4 cup Orange juice
- 3/4 cup Wild strawberries
- -OR- strawberry slices
- =
Directions
1 Bring three-quarters of the champagne to a boil in a saucepan.
2 Remove from heat and let cool.
3 Combine the sugar and water in a pan and stir to dissolve sugar.
4 Bring mixture to a boil, and let cook 20 minutes, stirring frequently, until syrup forms a thread when pulled between your thumb and forefinger.
5 Remove from heat immediately.
6 Stir champagne and fruit juices into the sugar syrup; cool.
7 Freeze mixture in a plastic container until hard, several hours or overnight.
8 In the bowl of an electric mixer, beat sorbet until smooth.
9 Return sorbet to freezer until firm.
10 Serve scoops of sorbet on chilled plates or in glasses, garnished with wild strawberries or strawberry slices