Yield: 52.75 oz. /1495 g
Ingredients:
Meyer lemon juice 10.00 oz. 280 g
Champagne 32.00 oz. 896 g
Sugar 8.00 oz. 227 g
Powdered glucose 2.50 oz. 71 g
Sorbet stabilizer 0.25 oz. 7 g
Lemon zest 1 ea. 1 ea.
Procedure:
1. Add the lemon juice to the champagne. With a dry whisk, combine the sugar, powdered glucose, and sorbet stabilizer.
2. Bring the lemon mixture to a boil and add the dry ingredients.
3. Return to a boil and add the lemon zest. Cool over an ice bath, and then strain the mixture.
4. Spin the sorbet in an ice cream maker according to the manufacturer’s instructions.
Other Sorbet Recipes:
Blueberry Sorbet Recipe - Chef John Besh Recipe >>
Grapefruit Sorbet Recipe - Chef Ghaya Oliveria Recipe >>
Lemon Sorbet Recipe - Chef Scott Samuel Recipe >>
Mandarin/Tangerine Sorbet Recipe - Chef Susan Walter Recipe >>
Mixed Berry Sorbet Recipe - Chef Yolandé Schoeman Recipe >>
Pineapple Mojito Sorbet - Chef Taiesha Martin Recipe >>
Plum Sake Sorbet Recipe - Chef Jeni Britton Bauer Recipe >>
Raspberry Sorbet Recipe - Chef Jeni Britton Bauer Recipe >>
Melon Sorbet with Roasted Fig, Tupelo Honey, and Sea Salt Recipe - Chef Justin Burdett Recipe >>
Watermelon-Strawberry Sorbet Recipe - Chef John Besh Recipe >>
School: The Culinary Institute of America at Greystone, Napa Valley, California
Recipe Author: Chef Scott Samuel
Source: http://www.ciaprochef.com/blueberries/BlueberryRecipes.pdf