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Ingredients3 h 40 m servings 310
Original recipe yields 12 servings
- Combine water and sugar in a heavy bottom pot. Boil until reduced to a thin syrup, about 1 hour.
- Pour syrup into a heat-proof bowl and let cool to room temperature, about 2 hours.
- 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.
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Per Serving: 310 calories; 0 68.3 0 0 5 Full nutrition