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One champagne sorbet in a glass, topped with berries. Tried & Tested

Fruit and champagne sorbet

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Champagne sorbet with mixed berry compote as featured in series 2 of Baking Mad with Eric Lanlard on Channel 4. This recipe requires an ice cream machine.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:6
  • Skill level:easy

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Ingredients

For the sorbet

  • 600ml 20⅜ fl oz Champagne
  • 450ml 15¼ fl oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 2 2 Lemon juice and zest

For the compote

  • 600g 21¼ oz Mixed berries (raspberries, strawberries, blueberries), plus extra for garnish.
  • 3tbsp 3tbsp Unrefined golden icing sugar (we like Billington's)
  • 1 1 Vanilla pods (we like Nielsen-Massey) Vanilla pods
  • 1 1 Lemon juice only.

Change Units

The Method Enter Bake mode

  1. Classic mode Step 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.

    Ingredients for this step

  2. Classic mode Step 2

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

  3. Classic mode Step 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. Classic mode Step 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.

    Ingredients for this step

    • 600g 21¼ oz Mixed berries (raspberries, strawberries, blueberries), plus extra for garnish.
    • 3tbsp 3tbsp Unrefined golden icing sugar (we like Billington's)
    • 1 1 Vanilla pods (we like Nielsen-Massey) Vanilla pods
    • 1 1 Lemon juice only.
  5. Classic mode Step 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. Classic mode Step 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.