Fruit and champagne sorbet - recipe

Fruit and champagne sorbet

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For the sorbet

For the compote

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  1. 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. 2

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

  3. 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. 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. 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. 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.

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