Strawberry & basil sorbet fizz cocktail

700g sugar
700ml water
30g of fresh basil
500g of fresh strawberries
prosecco or champagne


In a large saucepan, slowly dissolve the sugar in the water with the basil. Bring to a boil, then turn it down to the lowest heat and simmer for an hour. Allow to cool then strain.

Blitz your strawberries with a stick blender and slowly add your stock syrup. When it’s all combined, add to your ice-cream machine.

Serve in cocktail glasses then pour 1/2 cup prosecco

over sorbet. Serve immediately.


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Plum & ginger friand cake