Sorbet Au Champagne (champagne Sherbet)

The two theologies thus conceive the plan of salvation in quite different terms. One makes salvation depend on the work of God, the other on a work of man; one regards faith as part of God's gift of salvation, the other as man's own contribution to salvation; one gives all the glory of saving believers to God, the other divides the praise between God, who, so to speak, built the machinery of salvation, and man, who by believing operated it.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
		Dessert	4	Servings

INGREDIENTS

1		Bottle brut champagne
3		Lemons, juice of
1	c	Plus
2	T	Sugar
4	T	Marc de champagne, optional

INSTRUCTIONS

From: "Erik. A Speckman" <especkma@reed.edu>  Date: Thu, 22 Jul 1993
21:23:01 -0700 (PDT)  from Left Bank Cookbook  Combine ingredients and
freeze according to ice cream maker  instructions for about 15 minutes
or until smooth and frozen. Spoon  into frosted champagne flutes and
serve immediately.  The alcohol will cause this to take longer to
freeze.  Marc de  champagne is a brandy made from the remnants of the
grapes pressed  for champagne.  REC.FOOD.RECIPES ARCHIVES  /DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 116 Calories From Fat: 26 Total Fat: 2.9g Cholesterol: 1.3mg Sodium: 60.1mg Potassium: 125.6mg Carbohydrates: 19.8g Fiber: <1g Sugar: 19.2g Protein: 3.3g