adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Redcurrant sorbet with champagne
Redcurrant sorbet with champagne
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Try this light and fruity berry dessert for a fresh finish to your summer festivities.
Ingredients:
  • 450g redcurrants, stalks removed, washed, drained
  • 185ml water
  • 200g caster sugar
  • 1 eggwhite
  • Chilled champagne or sparkling wine, to serve
Instructions:
  • In a saucepan over low heat, gently simmer redcurrants with water and sugar until sugar dissolves, about 5 minutes. Increase heat to high and bring to a slight simmer. Stir occasionally for 2-3 minutes until the syrup slightly thickens. Remove from heat and let cool.
  • Chill a shallow metal container in the freezer. Strain the syrup through a fine sieve into a bowl and press the pulp through using the back of a wooden spoon. Discard the seeds and excess pulp.
  • 1. Pour the redcurrant syrup into the chilled pan, cover with foil, and freeze for 6 hours until solid. Quickly break up the frozen mixture with a metal spoon and transfer to a food processor. Add the egg white and blend until smooth. Place back in the container, cover with foil, and freeze for 6 more hours until firm.
  • Dole out the sorbet into champagne flutes, then top with champagne and serve promptly.

Similar Recipes