lemon sorbet and champagne (limonchamp)
Limonchamp--a classic Argentinean postre made by putting a couple of scoops of delicate lemon sorbet in a champagne glass, and pouring champagne over the top.
prep time
40 Min
cook time
method
Stove Top
yield
6 (prep does not include freezing time.
Ingredients
- 1 cup sparkeling water
- 1 cup sugar
- 4 lemons, juice of
- 1 lemon, zest of
- champagne
How To Make lemon sorbet and champagne (limonchamp)
-
Step 1In a small saucepan, put the water and sugar, heat over medium heat until the sugar has dissolved. Remove from heat and stir in the lemon juice and zest. Let cool completely, first on the stove top and then in the refrigerator.
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Step 2Be sure the bowl of the ice cream maker is good and frozen if required. Then process according to the maker's instructions. In about 30 minutes, you should have lemon sorbet. Keep frozen until ready to use.
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Step 3Open the Champagne. Place one or two small scoops of the lemon sorbet in the Champagne glass, and gently pour the Champagne over the top. Serve with a small spoon.
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