Pink Champagne Sorbet

Refresh your palette with this tangy sorbet.


  • 330 g sugar
  • 500 ml spring water
  • 250 ml pink champagne
  • 50 ml lemon juice
  • raspberries as garnish


  1. Boil the water and stir in the sugar, until it is completely dissolved and cool completely.
  2. Stir in the champagne and lemon. (The lemon is just to offset the sweetness. Taste it as you add it, and make sure it doesn’t overpower the champagne).
  3. Pass through a fine sieve and then churn using an ice cream maker.
  4. To serve scoop two quenelles of sorbet into a martini glass, pour some leftover champagne around the side of the martini glass and decorate with one raspberry.


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