It's almost December and most definitely party season so this little dessert is the perfect treat to serve at your next dinner party.

Sorbet is often used as a way to cut through the richness of a heavy meal which really comes handy as we come up to the few weeks of stuffing our faces (otherwise known as Christmas)! 

Ingredients 

100 g fine sugar  

200 ml Water  

One Lime or lemon 

200 ml Marsuret Prosecco (or any other sparkling wine) 

375 g red currents or blueberries or blackberries 

Two tablespoons honey 

Fresh mint leaves for garnishing 

Method 

Dissolve sugar in water in a small pot at low temperature, stirring continuously. 

Wash the lime or lemon with hot water and dry. 

Grate the zest and press the juice. Then add both to the sugar syrup. Let the syrup cool. 

Add the sparkling wine to the syrup. Pour the mixture into a wide metal bowl. Cover and place in the freezer. 

An ice layer should have formed on the sparkling wine mixture after about half an hour. Rake up the whole mixture thoroughly with a cooking spoon and return to the freezer. 

Let it freeze for another 2-3 hours, stirring occasionally. 

 Wash the red currants and remove from their stems.  

Cook briefly in a small pot with the honey. Then leave to cool. 

Mix the berries into the sorbet, and blend in a blender or food processor and fill into glasses. 

Garnish with mint leaves - perhaps even a small scoop of ice cream. 

Wine Match: Marsuret Frizziante Prosecco available from Wines Direct here.

Price: €13.25

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