It’s International Champagne Day… and it’s Friday! So you have 2 very good reasons to drink some bubbly! This is my Champagne Float, made by adding a strawberry and champagne sorbet to your glass of bubbles. Refreshing and delicious on a hot summer’s day!
Here’s what goes in:
250g of strawberries, washed and chopped
1 cup of water
100g of castor sugar
500ml of your favourite bottle of pink bubbly (leaving you roughly a glass and a bit to drink)
the juice of 1 lemon (approximately 60ml)
How to do it:
Combine the water and the sugar in a small saucepan and simmer until the sugar has melted. Remove from the heat and set aside to cool. Once the sugar mixture has reached room temperature, place this in a food processor with the strawberries and liquidise the mixture. Now slowly add the lemon juice and champagne, taking care with the fizz. Expect some froth! Pour this mixture into your ice-cream maker and set it according to the manufacturer’s instruction to make sorbet. Churning the mixture for about an hour will give you the right consistency, but the sorbet won’t set because of its alcoholic content.
Alcoholic beverages need a lower freezing temperature, so you need to transfer this to the freezer and leave it at least overnight.
Serve in a champagne coupe or cocktail glass