Home › The Waldorf Kitchen › Sherbets with Champagne

Sherbets with Champagne

Mix one-fourth pint of champagne with one pint of syrup, and add the juice of one lemon and two sweet oranges, also the thinly-peeled rind of the lemon. In a quarter of an hour strain the mixture through a fine hair-sieve and give it eighteen degrees at the syrup scale. Turn the sherbet into a freezer, and work it with a spatula until set; then mix with it by degrees one-fourth pint more of champagne that has been stirred in with a little syrup. Serve the sherbet in ice glasses.