Mango and Strawberry Sorbet
- For the strawberry sorbet
- 500 grams Strawberries
- ¼ liter Sparkling wine
- 4 large Strawberries
- Strawberry leaves
- For the mango sorbet
- 1 Lime
- 100 grams sugar
- 100 milliliters water
- 100 milliliters dry Sparkling wine
- 400 grams Mangoes
- To garnish
- Lemon balm
Rinse strawberries and puree in a blender.
Mix puree with champagne and freeze in a shallow metal bowl to form a sorbet in the freezer. Stir well with a fork every 30 minutes.
Take strawberry sorbet take out of the freezer and serve in chilled stemmed glasses.
Rinse, peel and squeeze the lime.
Bring to a boil sugar, lime zest and juice, and water in a saucepan, stir frequently, then simmer about 3 minutes. Mix with champagne.
Chop the pulp of the mango and puree with the sugar water.
Place in a shallow metal bowl, put in the freezer and allow to freeze. Stir well with a fork every 30 minutes.
Serve mango sorbet in chilled glasses.