Sugar-Free Champagne Sorbet
Lemon juice and zest give the sorbet a fresh citrus aroma and a small amount of vitamin C, while dry Brut champagne provides a light wine character. Allulose reduces the risk of large ice crystals, so the frozen texture stays finer and more scoopable.
Warm Sorbet Base
Pour brut champagne (300 ml) into a saucepan and add allulose (200 g), lemon juice (80 g), and lemon zest (8 g). Heat the mixture without boiling until the allulose dissolves completely.
Remove the saucepan from the heat and cool the aromatic base completely so the citrus flavor stays fresh.
Cold Sorbet Base
Pour cold brut champagne (200 ml) into the cooled base and stir.
Transfer the mixture to a wide container and place it in the freezer. Mix the sorbet with a whisk or mixer every 30 minutes for 6–7 cycles, breaking up forming ice crystals. After the final cycle, leave the dessert to freeze completely.
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