Bischoff

Ingredients

• bottle champagne
• Madeira glass lime-flower infusion
• orange, in thin slices
• /2 lemon, in thin slices
• Syrup at 32 degrees, to bring the mixture to 18
• small glasses fine Champagne brandy

Instructions

1. Put the champagne, the lime-flower infusion, the sliced orange and half-lemon into a terrine, with enough syrup at 32 degrees to bring the mixture to 18 degrees.
2. Let it macerate in a cool place for an hour.
3. Pass through the fine chinois.
4. Freeze it like a Granité.
5. Finish with 4 small glasses of fine Champagne brandy and serve in punch glasses.