Sparkling Wine Sorbet with Currants

Place sugar and water in a small saucepan and stir over low heat until sugar is dissolved.

Wash the lime in hot water, then dab dry. Finely grate the peel, squeeze the juice, add both to the sugar syrup form. Cool the syrup.

Pour the sparkling wine to the sugar syrup, pour the mixture into a metal bowl as wide as possible and put it in the freezer with the lid closed.

After about 1/2 hour (a layer of ice should have formed on top of the sparkling wine mixture), beat heartily, return to the freezer. Freeze for another 2-3 hours, whisking frequently.

Rinse the currants and strip them from the panicles. Sauté briefly with the honey in a small saucepan, cool. Stir the sorbet or crush it with a blender and form into balls.

Sorbets are usually made of sugar and a liquid such as fruit juice or sparkling wine, often snow is added. The mixture must be stirred frequently while it is freezing, otherwise large ice crystals will form and the finished sorbet will not be creamy.

Leftovers from the sorbet

The sorbet will keep for a few weeks if the lid is closed. So you can cook it just as well for a meal for two. It tastes just as good with other fruits, but you can also bring it to the table pure.

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