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Fruit & Champagne Sorbet

  • Total Time

    1h 0m
    • Prep Time

      10m
    • Bake Time

      50m
  • Serves

    6


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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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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