If the champagne is no longer fizzy, you can dip a raisin in it. The raisin brings the fizz again and the champagne itself taste quite wonderful. How does it work? The sugar contained in the raisin created carbonic acid, bringing the champagne back to life, while the champagne does not change its taste.
Once the champagne is open, it can easily and quickly, lose its bubbles and taste flat. To avoid this for a few hours, use a bottle stopper or put a silver spoon in the bottle neck.
If you have a little bit of champagne left, you can use it to clean your leather shoes. For the perfect shine, use a couple of drops of champagne on a soft bristle brush or shine cloth to polish your shoes.
It is also well known that you can clean gold jewelry with your leftover champagne. Just leave your jewelry in for a few hours or overnight in the champagne! Once you rinse it, it should shine beautifully.
You can also prepare a delicious dessert for a hot summer's evening with your leftover champagne.
Follow this recipe for champagne sorbet.
Prep time: 10 minutes
Cook time: 15-20 minutes
Chilling time: overnight
Yield: ~950 mL
½ a bottle of champagne
1 cup white sugar
14 mL honey
4 grams of citrus zest (lemon, grapefruit or lime)
355 mL of fresh grapefruit juice
60 mL of fresh squeezed lemon or lime juice
Boil the champagne, sugar, honey and zest in a saucepan. Boil until sugar completely dissolves, then remove from heat
Strain the liquid into a chilled stainless steel bowl then mix in the citrus juice
The mixture has to be chilled completely, cover the bowl with plastic wrap and chill in the refrigerator overnight
Once completely chilled, transfer mixture to a plastic container and place it in your freezer until firm, at least 6 hours
If you're looking to stock up on your champagne supplies, Pfister has a great champage on offer.
All image © Pfister © The Kitchn
[Editor's note: This original article appears on Pfister's blog. This version of the article is translated and adapted accordingly.]