Cherry Sorbet Champagne Cocktail

Ingredients

300 g cherries, halved, pitted
3/4 cup (165 g) caster sugar
1 Tbs glucose syrup
1 cinnamon stick or quill
2 whole star anise
1/2 tsp vanilla bean paste
1 egg white
4 cups (1L) chilled Champagne, sparkling wine or chilled lemonade
Cherries, extra, to serve

Method

Combine the pitted cherries, sugar, glucose syrup, cinnamon, star anise, vanilla and 1 1/2 cups (375mL) water in a large saucepan over medium-low heat. Cook, stirring occasionally, for 10 minutes or until the syrup thickens slightly. Set aside to cool completely.

Remove cinnamon and star anise and discard. Transfer cherry mixture to a blender and blend until smooth. Pour into a shallow metal container. Cover with foil. Place in the freezer for 4 hours or until almost set.

Use a large metal spoon to break up the sorbet. Quickly transfer to a food processor with the egg white. Process until very smooth and creamy. Return to the metal container. Cover with foil and freeze for 6 hours or until set.

Spoon the sorbet into serving glasses. Pour the wine or lemonade around the sorbet in the glasses. Top with the whole cherries and serve immediately.

Credits: Coles

Photo Credits: Coles