The classiest mixture of booze & ice cream you can possibly partake in.
Chandon Rosè + White Peach Sorbet Cocktail
- 600 grams White Peach puree
- 170 grams White Sugar
- 50 grams Atomized glucose
- 20 Grams Fresh Lemon Juice
- 180 Grams Hot Water
Method :- Mix Sugar and Atomized Glucose in a metal bowl. Add boiling hot water and stir till sugars are completely dissolved. Place in fridge and allow sugar syrup to cool. Once cool add remaining ingredients and stir till well mixed. Place mix in ice-
cream/sorbet machine and follow instruction for your machine.
Recipe: Simply place 1oz of sorbet at the base of the glass and fill with Chandon sparkling wine.
