Pour the champagne into a saucepan and also add the glucose, the sugar and the empty vanilla pod. Now bring this to a boil.
Once it’s boiling turn off the heat and let it cool down completely out of the fridge.
Then remove the vanilla pod and pour it on the passionfruit juice. Also add the stabilizer.
Now blend this for 30 seconds and then let it rest in your fridge for at least 2 hours.
Then pour it into an ice cream machine and turn it into a beautiful sorbet.
It’s best to serve the sorbet as soon as possible, but otherwise keep it in a freezer that’s around -12 °C.Â
