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Strawberry & champagne sorbet


  • 225g (8oz) caster sugar
  • 300ml (10fl oz) champagne
  • 350g (12oz) strawberries, hulled and roughly chopped
  • Grated rind and juice of 1 lime


  1. In a pan, slowly dissolve sugar in the champagne, then bring to the boil. Add the lime rind and juice, then simmer the syrup for 5 minutes. Remove the pan from the heat and leave until completely cool.
  2. Blend the strawberries to a smooth purée, then add to the cold sugar syrup. Pour the mixture into an ice-cream machine, and freeze-churn until ready to serve.

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