Monday, 3 June 2019

Super Simple Sparkling Sorbet


Prepared and photographed by Susan Walter. Tour the Loire Valley with a classic car and a private guide.

This is a simple light dessert for a hot summers day.

Ingredients
50 g brown sugar
150 ml boiling water
375 ml sparkling wine
Raspberries

Method
  1. Stir the sugar into the water until it has dissolved, then leave to cool.
  2. Mix the syrup and the wine and pour into your ice cream machine and follow the instructions for your machine.
  3. Break the sorbet up a bit with a fork so it is a granita, serve in 6 glasses topped with raspberries. 
My ice cream machine is small and simple. I put the mixture in the metal bowl, put on the lid, paddle and battery powered motor and bung it in the freezer. Some hours later, I have sorbet.

If you do not have an ice cream making machine, pour the mixture into a shallow metal tray and freeze for a couple of hours. Then break up the slush with a fork. Refreeze and break up, repeating on a cycle of every 20-30 minutes, until you have the desired consistency.

 I used a Saumur demi-sec, but Vouvray, Montlouis or Crémant de Loire would all be suitable.

A reminder too, that it's time to make all things elderflower. I will be harvesting the flowers later in the week to make cordial.


Yum

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