Ingredients:

  • 750 ml (1 bottle) Brut Champagne or Dry Sparkling Wine
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) water
  • 1 tbsp (15ml) freshly squeezed lemon juice

Instructions:

  1. Prepare the simple syrup by combining granulated sugar and water in a heavy-bottomed saucepan over medium heat.
  2. Stir until the liquid is crystal clear, indicating the sugar has fully dissolved. Remove from heat immediately to avoid caramelization.
  3. Whisk the fresh lemon juice into the warm syrup. Place the saucepan in an ice bath for 5 minutes to rapidly chill the mixture.
  4. Once the syrup is cool, slowly pour in the champagne, allowing the slight foam to settle as it contributes to the final airy structure.
  5. Pour the mixture into an ice cream maker and churn for 20-25 minutes until it reaches a soft-serve consistency.
  6. Alternatively, pour into a chilled metal tray and whisk every 30 minutes for 3 hours to break up ice crystals until it reaches a frozen snow texture.