Pink grapefruit and raspberry ripple sorbet with red fruit and pink champagne

Method

1. Rub each sugar cube against the skin of the grapefruit to get some of the flavour of the zest. Put them into a saucepan with 150g of the caster sugar and 250ml water. Bring the boil and simmer until the sugar is completely dissolved. Leave to cool.

2. Add the grapefruit juice to the sugar syrup and freeze in an ice cream machine.

3. Meanwhile, puree the raspberries with the remaining 200g caster sugar, the lemon juice and 60ml water. Strain through a sieve.

4. Gently mix one half of the raspberry mixture with the strawberries and blackberries. Set aside.

5. Put the second half of the raspberry mixture in a saucepan and bring to the boil. Cook until reduced by half, stirring constantly. Leave to cool.

6. Once the grapefruit sorbet is frozen, turn off the ice cream machine and pour in the cooked raspberry purée. Churn once or twice until it streaks the sorbet. Transfer to a tub and freeze until needed.

7. To serve, spoon the berries into deep serving dishes. Sprinkle with the basil and top with 2 spoonfuls of the sorbet. Pour over a little pink champagne and drink the rest with it.

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Ingredients

5 white sugar cubes
350g caster sugar
2-3 pink grapefruit, squeezed to produce 300ml juice
500g Raspberries
1 lemon, juice only
1 punnet small strawberries, hulled
1 punnet Blackberries
8 basil leaves, sliced
1/2 bottle pink Champagne

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