Fruit & Champagne Sorbet
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.
