A little more grown up and refined than the standard soft drink and ice cream combination, this strawberry and champagne float is deliciously bubbly and zesty. It isn’t difficult to make your own sorbet, and definitely worth the fresh flavours! These pretty pink concoctions are impossible to resist.
Strawberry and champagne float
- 200g (1 cup) sugar
- 170ml (2/3 cup) warm water
- 500g strawberries
- 30ml (2 tbsp) lemon juice
- zest of 1 small lemon
- chilled sparkling wine, to serve
- fresh mint, to garnish
Prepare the ice-cream machine according to the manufacturer’s instructions.
Heat the sugar and water in a saucepan and stir until the sugar has dissolved. Remove from the heat and allow to cool completely.
Once the sugar syrup has cooled, blend it together with the strawberries and lemon juice until smooth. Stir in the lemon zest and pour it into the ice-cream machine. Churn it according to the manufacturer’s instructions and then place it in a freezer-friendly container. Freeze for 6 – 8 hours.
Add a scoop or 2 of the sorbet to a glass and top up with sparkling wine. Garnish with fresh mint and serve immediately.