Method :
-
In a food processor, process fruit
until smooth.
-
Combine sugar and champagne in a
saucepan and simmer gently until sugar has dissolved.
-
Stir in the pureed fruit, pour mixture
into a freezer-proof container, cover and freeze.
-
Remove sorbet from freezer every 30
minutes for 3 hours and stir to break up crystals.
-
Freeze for a further 2 hours or until
firm.
-
Decorate with strips of lime rind if
desired.
Serves 6
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