I have a dumb question: If I make sorbet with several cups of wine and/or liqueur, will it freeze?
I always thought that too much booze would inhibit the freezing. But good ol' Martha has a sorbet recipe that calls for two cups of champagne. Will this recipe work?
Also, does the alcohol dissipate when it's frozen, or do I have to worry about getting people drunk on my sorbet? (OK, I have two dumb questions...)
And, yes, I know that the bubbles won't stay around, so it's not worth using expensive champagne. I figure I would use a cheaper sparkling wine or still wine.