I thought it was time to venture into new areas of dessert making that did not involve an oven, and since I have had an ice-cream maker for a while, sitting unused on the bench, I thought it was a good idea to make use of it instead of just dusting it, as usual – and I think I am gonna do this more often now! It came in handy that we had some champagne left from a gathering a couple of nights ago, and the mint in our yard is overgrowing, so my mind came up with this concoction. It is a raspberry champagne sorbet with mint, and it is divine, whether you are entertaining the in-laws or having a girl’s night. It is lovely and pink and yummy. It is especially refreshing in summer, but also great on New Year’s Eve. In fact, you can just have it anytime, and it could not be easier to make!
It contains regular sugar though – in ice-creams and sorbets, you cannot really replace the sugar, as the texture won’t work out any more, and you need the sugar to keep it smooth, or it gets brick hard (I learned that the hard way). I know there are sugar free ice-creams out there, but not only are they made in high-power machines which are able to whip more air in than an ice-cream machine for home use, but they are filled with nasties, and we would rather have sugar than thickeners, fillers, emulsifiers, starches, preservatives, and who knows what! Trust me, this is worth every calorie! And the sugar content is rather low when compared to other ice-cream recipes anyway.
375 g frozen raspberries
375 ml champagne
70 g sugar
juice of 1 lemon
mint to taste
Dissolve the sugar in the champagne and bring to the boil; then add the lemon juice and simmer for 5 minutes. Take the syrup from the heat, add berries and mint and puree everything with a stick blender. Transfer to a container and chill thoroughly (for several hours or according to the instructions by the ice-cream maker’s manufacturer). Churn in your ice-cream machine according to instructions.