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Ingredients / serves 6

330g Sugar

500ml Spring Water

250ml Pink Champagne

50ml Lemon Juice

Raspberries as garnish

Pink Champagne Sorbet

Boil the water and stir in the sugar, until it is completely dissolved and cool completely.

Stir in the champagne and lemon. (The lemon is just to offset the sweetness. Taste it as you add it, and make sure it doesn't overpower the champagne).

Pass through a fine sieve and then churn using an ice cream maker.

To serve scoop two quenelles of sorbet into a martini glass, pour some leftover champagne around the side of the martini glass and decorate with one raspberry.