Prosecco and tangerine sorbet with red berries recipe

1. Put the sugar and water into small saucepan. Place on a low heat until the sugar dissolves, try not to stir, instead gently shake the pan to help it dissolve. Increase the heat once the sugar has dissolved and bring to a boil. Once boiling vigorously, bubble for 1 minute then turn off the heat, leave to cool in the pan and then transfer the syrup to a medium bowl and chill for about 2 hours until cold.
2. Strain the tangerine juice through a sieve and pour this into the syrup along with the prosecco, orange blossom water and tangerine zest, mixing well to blend. Transfer the mixture to an ice cream maker and churn according to manufacturer's instructions (or see tip below). Then tip into a freezable container and cover tightly with a lid and freeze until firm – at least 8 hours or overnight.
3. About 1 hour before serving, tip the berries into a bowl. Drizzle over the Crème de Cassis and gently mix, being careful not to squash the berries. Set aside to marinate.
4. Remove the sorbet from the freezer 5 minutes before serving to soften, scoop into balls and divide among wine goblets or dessert glasses. Serve immediately, garnished with the boozy berries, dusted with icing sugar and garnished with a mint sprig.

Tip: No ice cream machine? Pour the liquid mixture straight into a freezable container, freeze for 2 hours, until beginning to freeze, then tip into a food processor, pulse, and pour back into the container. Freeze for a further 2 hours then pulse in the food processor again. Return to the container and freeze until firm – at least 8 hours or overnight.

See more Christmas desserts

In order to enjoy optimum flavour and quality this frozen dessert is best used within 3 days of freezing.