Nothing says celebration like an ice cold glass of bubbles. Now you can have your bubbles and eat it too! Champagne or MCC sorbet is one of my favourite summertime indulgences. It tastes delicious, sounds glam and it feels extra special because well, bubbles. Obvs.
This bubbles in particular is something special. Krone recently released the R.D. after after having spent 15 years on the lees before disgorgement. I popped a bottle of this to try it out with my toes in the sand and a magical sunset in front of me and… WOW. Just wow. I can quite honestly say it is one of the most spectacular bottles of bubbles I have ever tasted. It’s up there with the Krug and Doms of the world. In general I think we produce some of the most outstanding wine and MCC in the world and I wouldn’t want to live anywhere else on earth! My proximity to wine farms is crucial for my mental and physical well being! It’s a glass of wine a day keeps the doctor away right?
- 200ml water
- 150g sugar
- 2 tbsp liquid glucose
- 300ml Méthode Cap Classique
- 1 lemon, juice & zest
Bring the water, sugar and glucose to the boil. Cook until syrupy and remove from the heat.
Add the MCC, lemon juice and lemon zest. Allow to cool.
Once cool strain out the zest with a sieve and pour into an ice cream machine. Churn according to the manufacturer’s instructions.
If you don’t have an ice cream machine pour the mixture into a ziplock bag. Freeze. Remove frozen sorbet, break into pieces and blitz until smooth using a blender or food processor.
Serve with some ice cold bubbles on the side!
*Disclaimer: This utterly fabulous bubbles was sponsored by the awesome folks from Krone.