Project C Project C
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Champagne kiwi sorbet

For 4 servings | Preparation: 10 minutes - Cooking time: 1 hour



Additional kitchen equipment


For the sorbet
500g kiwi coulis
250g caster sugar
250g water
250g champagne (best to use a full 750ml bottle)
1 egg white

For the meringue
125g egg white
125g sugar
125g icing sugar
1 teaspoon cornflour

Additional kitchen equipment

ice cream maker
food processor with a whisk
piping bag
baking parchment


Combine all the ingredients for the sorbet and pour into the ice cream maker. The time it takes to make the sorbet depends on your machine. Best consult the manual.


Use the churning time to make the oven dried meringue. Add the egg whites to the food processor bowl and whisk firmly until they form stiff peaks. Gradually add the sugar. Make a mixture of the icing sugar and the cornflour. Now also add this mixture gradually to the whisking meringue.


When the meringue is thick and glossy, use a piping bag to pipe it onto a lined baking tray, creating either drops or long stripes. Bake in a preheated oven at 120C for about 1 hour. 


Serve the sorbet in a small deep plate with pieces of the crunchy meringue. As to what is left in the bottle of champagne, use this at your own discretion: either pour it over the sorbet or divide it between 4 glasses.