My biggest problem with this recipe is not tasting it every other second while the liquid freezes. Just because it's frozen champagne doesn't mean it has any less alcohol content, so be forewarned!
Pink Champagne sorbet is festive, ridiculously easy to prepare, and a nice refreshing way to end a heavy meal. The only special equipment needed is an ice cream maker. Add a sprinkle of pomegranate seeds and an almond tuille cookie for presentation.
I sometimes use Proseco because it's cheaper than champagne. However, it's also sweeter so I cut out about 1/4 cup of sugar. Start with half a cup of sugar and then taste the result before adding more. Remember, it's sorbet so it needs to be sweet, but the champagne should be taste-able (not just feel-able) as well.
2 cups pink champagne or regular
1 cup sugar
Splash of orange juice
Instructions: whisk champagne and sugar together until sugar dissolves. Add the orange juice or not. Dump it into the ice cream machine without drinking half first. Let it do it's thing and then serve it up!
Note: to make this non-alcoholic either purchase a non-alcoholic sparkling wine or simmer the champagne on the stove (start with 1/2 cup extra) and then flambé it to burn off alcohol. Make sure to cool down the liquid before putting into the ice cream machine.