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Champagne Sorbet

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"A light sorbet that goes well with strawberry jelly."
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3 h 40 m servings 310 cals
Original recipe yields 12 servings


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  1. Combine water and sugar in a heavy bottom pot. Boil until reduced to a thin syrup, about 1 hour.
  2. Pour syrup into a heat-proof bowl and let cool to room temperature, about 2 hours.
  3. Pour Champagne into the syrup and mix until fully combined. Transfer mixture to an ice cream churner. Churn per manufacturer's directions until icy and no longer runny, about 35 minutes.

Nutrition Facts

Per Serving: 310 calories; 0 g fat; 68.3 g carbohydrates; 0 g protein; 0 mg cholesterol; 5 mg sodium. Full nutrition

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