Cassis Sorbet with Champagne
ready in 1 hr 25 min.
Place the berries, 100 ml champagne and the sugar in a pot and crush with a potato masher. Leave to steep for 20 minutes, the cover with a lid and bring to the boil. Simmer for around 5 minutes and then sieve. Stir in the honey and leave to cool.
Fold in the egg white and the remaining champagne and freeze in an ice cream maker.
Serve garnished with violets.