Fruit & Champagne Sorbet

  • Total Time

    1h 0m
    • Prep Time

      10m
    • Bake Time

      50m
  • Serves

    6
  • Skill Level

    Easy
  • Dietary Needs

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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.

Method

  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.

  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.

  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.

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