Champagne and strawberry sorbet recipe

Ingredients

• 250 ml champagne
• 225 g caster sugar
• Zest of 1 lime, plus a squeeze of juice
• 1 punnet of strawberries, hulled

Method

1. Warm the Champagne and caster sugar in a saucepan, stirring until the sugar has dissolved. Bring the mixture to the boil, then add the lime zest and lime juice.
2. Lower the heat and simmer for 5 minutes. Remove the syrup from the heat and leave it to cool completely.
3. Blend the hulled strawberries to a smooth purée. Combine the purée thoroughly with the cold Champagne syrup.
4. Transfer the mixture to a freezer-safe container and freeze, stirring it repeatedly as it firms to break up ice crystals, until scoopable.