Australian Table
Ingredients
Method
1.Bring sugar and water to the boil in a saucepan on medium heat, stirring until sugar dissolves.
2.Reduce heat. Simmer, without stirring, for 5 minutes. Cool.
3.Combine syrup, Champagne or sparkling wine and lemon juice. Chill well.
4.Churn mixture in an ice-cream maker following manufacturer’s directions. If making sorbet by hand, freeze until partly frozen. Beat, re-freeze and beat again. (Mixture must be hand beaten at least once during freezing to help break up ice-crystals and give a smoother result.)
5.Pour into a lamington pan (18cm x 28cm). Freeze overnight.
6.Remove sorbet from freezer 10 minutes before serving to soften slightly. Serve in chilled glasses.
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