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    Red fruit in champagne

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    Red fruit in champagne

    For this special version of berries with sorbet, pour the champagne over at the last minute, so that it arrives fizzing at the table.

    • Vegetarian
    • Preparation time: 30 minutes, plus 6 hours freezing
    • Total time: 30 minutes, plus 6 hours freezing 30 minutes

    Serves: 6


    • 295g Caster sugar
    • 950g Strawberries, hulled
    • 2 Lemons, juice
    • 250g Redcurrants
    • 250g Raspberries
    • 375ml Champagne, prosecco or cava, chilled


    1. Add 250g sugar to 425ml water in a pan and heat gently until it dissolves, then turn up the heat and boil for 2 minutes. Turn off the heat and cool.
    2. Whiz the strawberries in a processor, then sieve. Combine with the syrup and lemon juice. Refrigerate and churn in an ice cream machine, or place in a plastic tub and freeze for 6 hours, stirring hourly to break up ice crystals.
    3. Put half the redcurrants in a pan with 45g sugar and 2 tbsp water. Warm over a medium heat to dissolve the sugar; cool. Push through a fine sieve into a glass bowl. Remove the sorbet from the freezer 20 minutes before serving, to allow it to soften slightly. Finally, add the remaining berries to the bowl and pour the champagne or sparkling wine over, before ladling into individual glasses with a scoop of sorbet.

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    Drinks recommendation

    Try a quality cava, such as this one, with its pure fruit flavours. Waitrose Cava, Castillo Perelada, Penedès, Spain. Bin 396950; £7.99.


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