Lemon Sorbet with Sparkling Wine

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	6 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 10)

Ingredients

Instructions

Place a flat metal bowl (approx. 2 l capacity) in the freezer. Wash 4 lemons under running water and pat dry. Peel off the peel thinly. Squeeze the juice of all the lemons.
Put the white wine with sugar and lemon zest in a saucepan. Bring to the boil while stirring and leave to stand for about 5 minutes with the stove switched off. Let cool down completely and pour through a sieve.
Beat the egg whites until they are half stiff. Stir the lemon juice into the wine. Fold in the egg whites. Take the metal bowl out of the freezer, add the sorbet mixture and let it freeze in the freezer for about 6 hours. Stir every now and then so that no large ice crystals form.
Cut balls from the mass, place in champagne bowls and pour cold champagne on top.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.