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Pink Champagne Sherbet
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Vintage Recipe
Pink Champagne Sherbet
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This vintage recipe first appeared in the Homemade Good News Cookbook in 1982. Cool, light and refreshing, this Pink Champagne Sherbet is adults-only.

Prep time
0:15
Plan for

3 - 4 hours freezing time

Yield
4 cups
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Pink Champagne Sherbet
Extra Fine Granulated Sugar
Prep time :
0:15
Plan For

3 - 4 hours freezing time

Yield :
4 cups

INGREDIENTS

DIRECTIONS

  1. First, make simple syrup; combine sugar and water in a medium size heavy saucepan and bring to a full boil.  After six minutes, remove from heat and add champagne, lemon juice and lemon rind.  Allow to cool, then pour into a shallow dish and place in freezer.
  2. When mixture is partially frozen and mushy, beat with a whisk or fork until smooth, then return to freezer.  Repeat this procedure two more times before transferring sherbet to a covered container and allowing it to freeze completely.
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