Champagne Sorbet

For the champagne sorbet, wash the citrus fruits thoroughly, peel them and remove the white skin if necessary. Squeeze out the juice.

Boil a quart of water with sugar until a creamy sugar syrup forms.

Add the peels of the citrus fruits and simmer for some time, then remove. Let the syrup cool a bit and then mix in lemon juice, orange juice and half of the champagne.

Chill the mixture in the freezer, stirring vigorously 1-2 times per hour.

Separate the eggs and beat the egg whites. As soon as it turns whitish, gradually add the sugar.

When the sorbet begins to take on an icy consistency, fold in the beaten egg whites and chill the sorbet again until the mixture becomes firm again. Before serving, dip an ice cream scoop (or spoon) in hot water and cut out balls or small portions of the sorbet mixture. Place in deep dessert bowls and top with the remaining champagne.

This champagne sorbet is a bit more elaborate but an especially tingling treat!

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