Sparkling Wine and Berry Dessert
ready in 4 h. 40 min.
Place the sugar in a pot with 120 ml water and simmer for 15 minutes. Leave to cool and add the raspberry syrup.
Puree the strawberries with the lemon juice and sieve. Stir in the raspberry syrup and champagne and pour into a shallow metal bowl.
Freeze for at least 4 hours stirring every 20-30 minutes with a fork so that no large crystals are formed. Alternatively use an ice cream maker.
Serve the sorbet in dessert glasses and serve garnished with violets.