This Champagne sorbet is ideal for a special occasion. Bear in mind that alcoholic sorbets can take longer to freeze than fruit sorbets and they do not keep as well. Serves four to six.
YOU WILL NEED
350g/12oz caster sugar
275ml/½pt Champagne or dry sparkling
Juice of ½ lime
1 egg white, whisked
Coloured or flavoured sugar
To make the sugar syrup, bring the sugar and water to a gentle boil in a large saucepan. Stir continuously until the sugar has dissolved. Simmer for 10 minutes, then allow to cool. Mix the cooled sugar syrup, Champagne or dry sparkling wine and lime juice in a bowl. Pour into a shallow plastic container and place in the freezer to set for two to three hours.
When semi-frozen, add the egg white and mix until light and smooth. Return to the freezer to set for approximately one to two hours, until firm. Spoon the sorbet into iced glasses, which can be topped or dusted with coloured or flavoured sugar.