Fruit and champagne sorbet - recipe

Ingredients

600 g Mixed berries (raspberries, strawberries, blueberries), plus extra for garnish.
3 tbsp Unrefined golden icing sugar
1 Vanilla pods
1 Lemon juice only.

Recipe , Berries , Fruit , Eric lanlard , Sorbet , Compote , Champagne

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1
To make the sorbet, pour the champagne into a saucepan and add the caster sugar. Finely grate the zests of the lemons and juice them and add these into the champagne/sugar mixture.

For this step you'll need:
- 600ml Champagne
- 450ml Unrefined golden caster sugar
2

Heat the mixture until the sugar had dissolved and then remove from the heat. Pour into a bowl and leave to cool.
3

Once cool, pour into the ice cream machine and churn until you get a lovely sorbet. This will take between 45-50 minutes
4
To make the compote, put the berries in a pan together with the icing sugar, seeds of the vanilla pod and the juice of the lemon.

For this step you'll need:
- 600g Mixed berries (raspberries, strawberries, blueberries), plus extra for garnish.
- 3 tbsp Unrefined golden icing sugar
- 1 Vanilla pods
- 1 Lemon juice only.
5

Put the pan on the heat and bring to a gentle simmer until the berries have softened. Remove from the heat and leave to cool
6

To serve, spoon a little sorbet at the bottom of a dessert glass, followed by some berry compote and then more sorbet and lastly garnish with some fresh berries on the top.

⇐ Fruit crumbles

Frozen berry slice ⇒