Lemon Sorbet

Method

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.

Yield: 52.75 oz./1495 g