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


  • Boil the water and stir in the sugar, until it is completely dissolved and cool completely.
  • 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).
  • Pass through a fine sieve and then churn using an ice cream maker.
  • 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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