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Champagne Citrus Sorbet

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By Chef Ron Berg

Posted July 23rd, 2007

Chef Ron Berg is the author of Gunflint Lodge Cookbook: Elegant Northwoods Dining, (1997, University of Minnesota Press)

Gunflint Lodge Cookbook: Elegant Northwoods Dining

Servings:	12
Author Notes:	This recipe was given to us by Chef Ron Berg, of Minnesota's fabulous Gunflint Lodge (where Cheri once spent a week dog sledding!).Â The lodge serves some incredible gourmet food in the wilds of northern Minnesota, but one of the most delightful things about meals there was the sorbet. Each night, Chef Ron would have a new flavor, ready to cleanse the palates of his hungry Northwoods diners. See the related links below to learn more about Ron, Gunflint Lodge and more great recipes.
Ingredients:	4 cups water 2 cups sugar 2 cups fresh orange juice (about 7-8 oranges) 1/2 cup fresh lemon juice 4 cups champagne
Instructions:	Make a simple syrup by bringing water and sugar to a boil and continuing to boil until sugar is dissolved. Let cool and combine with remaining ingredients. Chill and freeze in an ice cream maker according to manufacturer's instructions.