This light sorbet is served with a wonderful fresh berry medley.
7 people made this
1 (750ml) bottle champagne
4 tablespoons caster sugar
1 punnet strawberries
1 punnet blueberries
6 fresh mint leaves (optional)
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Method Prep:10min › Extra time:4hr50min › Ready in:5hr
Pour champagne into a shallow metal pan or bowl, and stir in the sugar. Cover with clingfilm, and place in freezer. Freeze for 4 hours, whisking every 30 minutes. The frozen mixture will be firm and granular.
Spoon the sorbet mixture into a blender or food processor, and process until smooth. Return to the metal container, cover, and re-freeze for up to 48 hours.
Combine strawberries and blueberries in a small bowl. Spoon berries into the bottom of champagne flutes or wine glasses, and top with sorbet. Garnish with mint sprig if desired.