Method
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.
Step 2:
Heat the mixture until the sugar had dissolved and then remove from the heat. Pour into a bowl and leave to cool.
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
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.
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
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.
Ingredients
For the Sorbet
- 600ml Champagne
- 450ml Billington's Unrefined Golden Caster Sugar
- 2 Lemon (juice & zest)
For the compote
- 600g Mixed berries ((raspberries, strawberries, blueberries), plus extra for garnish.)
- 3 tbsp Unrefined golden icing sugar
- 1 Vanilla pods
- 1 Lemon (juice only.)
Utensils
- Saucepan
- Bowl
- Ice cream machine
Nutritional Information
per 258g- 420cal Energy
- 0g Fat
- 0g of which Saturates
- 84g Carbohydrates
- 84g of which Sugars
- 1.2g Protein
- 0.02g Salt
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Ingredients
For the Sorbet
- 600ml Champagne
- 450ml Billington's Unrefined Golden Caster Sugar
- 2 Lemon (juice & zest)
For the compote
- 600g Mixed berries ((raspberries, strawberries, blueberries), plus extra for garnish.)
- 3 tbsp Unrefined golden icing sugar
- 1 Vanilla pods
- 1 Lemon (juice only.)
Utensils
- Saucepan
- Bowl
- Ice cream machine
Nutritional Information
per 258g- 420cal Energy
- 0g Fat
- 0g of which Saturates
- 84g Carbohydrates
- 84g of which Sugars
- 1.2g Protein
- 0.02g Salt