Champagne Frappé à la Glace
A recipe for Champagne Frappé à la Glace! Champagne granita is paired with semi-frozen Champagne and a sprig of mint.
Servings 8 Servings
Ingredients
Simple Syrup:
- 1 cup (200 grams) granulated sugar
- 1 cup (240 milliliters) water
Champagne Frappé à la Glace:
- 3 lemons
- 2 bottles Champagne chilled
- 1 cup (240 milliliters) simple syrup
- 8 sprigs fresh mint
Instructions
To make the Simple Syrup:
- Combine equal amounts sugar and water in a small saucepan and place over medium heat.
- Cook, whisking frequently, until the sugar has dissolved completely. (The liquid doesn’t need to boil.)
- Let the syrup cool. Transfer to a glass jar, seal, and refrigerate. The syrup will keep for one month.
To make the Champagne Frappé à la Glace:
- Chill the bowl of an ice cream maker or a medium metal bowl in the freezer for at least 8 hours.
- Using a microplane, zest the lemons. Juice the lemons and strain the juice. Combine the lemon juice and zest in the chilled bowl. Add 1 bottle of Champagne in a thin stream. Add syrup to taste. Stir well to combine.
- If using an ice cream maker, process according to the manufacturer’s instructions, then freeze until ready to use. If using a metal bowl, freeze for 30 minutes, then scrape and stir with a fork. Continue freezing, scraping every 30 min- utes or so, until it reaches the desired consistency.
- Two hours prior to serving, place the second bottle of Champagne in an ice bucket. Fill the bucket with crushed ice and add 1 cup rock salt.
- To serve, spoon portions of the sorbet into 8 flutes and pour the semi-frozen Champagne over the sorbet. Garnish each with a sprig of mint.