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Fruit & Champagne Sorbet

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About the bake

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.

1Total Time
10Prep Time
50Bake Time
6Serves
Easy

Method

  1. 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.

  2. 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. 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. 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.

  5. 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. 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

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