Raspberry & tarragon sorbet fizz cocktail


700g sugar
700ml water
30g of fresh tarragon
500g of fresh raspberries
prosecco or champagne


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

Blitz your raspberries 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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Almond olive oil polenta cake with mango, lemon & raspberry