We all have those days when we want something to spice up our lives. Sometimes it’s great food and other times it’s a great cocktail that will make you feel guilt-free. I think we should do more of eating right but not forgetting to enjoy ourselves too.
For those Monday evenings with terrible Monday morning starts here’s my not-so-naughty-but-naughty Raspberry champagne sorbet recipe. Easy and fun and you can invite everyone around to enjoy them with you. It’s great if you want the girls around or even great for small dinner parties.
Ingredients
225g (8oz) Caster sugar
300ml (10fl oz) Champagne
350g (12oz) Raspberries, hulled and roughly chopped
1 Lime Grated rind and juice
Method
1) In a pan, slowly dissolve sugar in the champagne and bring to the boil. Add the lime rind and the juice, simmer the syrup for a further 5 minutes. Remove the pan from the heat and leave until completely cool. Feel free to choose whatever brand of Champagne you wish to.
2) Blend the Raspberries to a smooth purée, then add to the cold sugar syrup. Pour the mixture into an ice-cream machine, and freeze-churn until ready to serve. You may enjoy as a sorbet or top over freshly poured Champagne, your choice.
Topping -
Frozen berries crushed
Mint Leaves
* An Ice Cream Scoop and Juicer may help ease the process for you
* You don't need an Ice Cream machine to make the sorbet, you can, however, pour into a freezable tray and regularly stir with a fork for the sorbet texture. With this method, the sorbet will not be as smooth.
