Grape & Pink Champagne Sorbet

🧂 Ingredients

• 550 g of black seedless grapes
• 1 cup of pink Champagne

  or regular Champagne
• ½ cup of sugar
• juice of 1 lemon

Instructions

• 1 Place the grapes, pink Champagne and sugar in a saucepan over a medium low heat.
  Bring to the boil and reduce to a simmer. Reduce heat to low and simmer for 10
  minutes or until the skins of the grapes split.
• 2 Drain through a fine sieve into a large jug or bowl and use the back of a wooden
  spoon to press the grapes to release their juices. Extract as much from the
  grapes as you can. Cover the mixture and refrigerate until completely cold. I
  usually leave the mixture overnight.
• 3 Remove the mixture from the refrigerator and add the lemon juice and pour into
  your ice cream maker and churn according to your manufacturers instructions. The
  longer you churn the sorbet the lighter in colour it will become.

Nutrition Info