A light champagne sorbet is served with fresh strawberries and blueberries for a fabulous tasting but easy summer dessert. Serve in glasses.
1 (750 ml) bottle champagne
1/4 cup white sugar
2 cups strawberries
2 cups blueberries
6 fresh mint leaves
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Directions Preparation:4hours › Extra time:2days freezing › Ready in:2days4hours
Pour champagne into a shallow metal pan or bowl, and stir in the sugar till dissolved. Cover with plastic wrap and place in freezer. Freeze for 4 hours, whisking every 30 minutes. The frozen mixture will be firm and granular.
Spoon the sorbet mixture into a blender or food processor, and process until smooth. Return to the metal container, cover, and re-freeze for up to 48 hours.
Combine strawberries and blueberries in a small bowl. Spoon berries into the bottom of champagne flutes or wine glasses, and top with sorbet. Garnish with mint sprig if desired.