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© NGV mbH, Photo: TLC Fotostudio
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Recipe of: © Monsieur Cuisine

Lemon and champagne sorbet

MC connect
8 portions
Easy
Ready in: 0:20 h
Preparation time: 10 min.
Created on: 29.11.2018
  • 1 untreated lemon (80 g)
  • 175 g sugar
  • 2 egg whites (medium)
  • 500 ml champagne

PLUS:

  • 1 sprig of fresh mint
  • 2 tbsp fresh berries

Nutrients

Per portion:

  • calorific value
    607 kj / 145 kcal
  • protein: 1 g
  • carbohydrates: 25 g
  • fat: 0 g
Instruction
Preparation time
10 min.
Ready in
0:20 h
  1. Wash the lemon in hot water and dry it. Thinly peel the zest with a peeler ensuring that you do not include the white pith. Juice the lemon.
  2. Put the zest and the sugar into the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 9.
  3. Insert the mixer attachment. Add the egg whites and, with the measuring beaker in place, beat for 3 minutes/speed setting 4.
  4. Remove the measuring beaker and very slowly pour in the champagne and lemon juice through the filler opening while continuing to mix for 1 minute/speed setting 1. Pour the sorbet mixture into a container with a lid and freeze overnight.
  5. The next day, remove it from the container, cut into large dice and put them in the blender jug.
  6. Beat for 1 minute/speed setting 5, then pour into glasses and freeze again for 2 hours.
  7. Take out of the freezer before serving and garnish with mint or fresh berries.

Finished!

Bon appétit with Monsieur Cuisine