Delicious sorbet

PUBLISHED: 05:33 29 December 2014 | UPDATED: 13:23 29 December 2014

Daniel Smith at Ingham Swan - sorbet and champagne.

Daniel Smith at Ingham Swan - sorbet and champagne.

Archant 2014

“Why not pause your dinner in between the main course and dessert and serve a delicious sorbet as a palate cleanser.”

Daniel Smith at Ingham Swan - sorbet and champagne.Daniel Smith at Ingham Swan - sorbet and champagne.

While many people aspire to make homemade sorbet from scratch, life often gets in the way, so a trip to your local deli or specialist food store is a must to pick up a ready-made sorbet. But if you want to make your own sorbet at home – it is relatively simple - with or without an ice cream maker:

Take 100g of sugar and 100ml water to form your stock syrup. Put the sugar and water in a large pan and place over a medium heat. Cook until all the sugar has dissolved, then leave to cool.

While the syrup mix is cooling, prepare your fruit. I recommend peach or lychee – these flavours blend perfectly with champagne. Cut it into chunks. The puree needs to be around the same quantity as the syrup. Blend the chunks with the cooled syrup in a food processor until smooth.

Pour the mixture into a shallow container and freeze for two to three hours. Remove from the freezer, stir thoroughly with a fork to break up the ice crystals, then refreeze. Repeat two or three times, until it has the smooth consistency of a sorbet.

Scoop out the sorbet and put it in your serving glasses. Put the glasses in the freezer and when you’re ready, simply pop the cork and pour your favourite bubbly over the frozen sorbet. Truly refreshing!”

The Ingham Swan, Sea Palling Road, Ingham, NR12 9AB; 01692 581099;

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