My F&W
quick save (...)

Beaumes de Venise Sorbet

  • SERVINGS: 10 TO 12
  1. 1 3/4 cups water
  2. 1 cup sugar
  3. Juice of 1 lemon
  4. 2 cups Beaumes de Venise (or substitute Champagne or any good sweet white wine)
  1. In a medium saucepan, combine the water, sugar and lemon juice and simmer over medium heat until the sugar is dissolved. Cool to room temperature.
  2. Combine the sugar syrup and the Beaumes de Venise. Chill thoroughly. Transfer to an ice cream maker and freeze according to manufacturer's instructions.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.