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Tropical champagne-style sorbet

Ingredients 6
Servings 0
Time 15 minutes plus free


  • 75
    castor sugar
  • 250
    canned mango slices, drained
  • 200
  • 500
    sparkling wine
  • 4
    granadillas, pulp
  • 1
    kiwi fruit, peeled and sliced


Combine the castor sugar, mango slices and water in a small saucepan and heat until sugar dissolves. Bring to the boil, remove from the heat and place in a food processor. Blend until smooth, then set aside to cool. Stir in the sparkling wine and mix to combine. Pour into a shallow 22 x 30 cm container and freeze for one hour until almost set. Use a fork to break up the ice crystals, then freeze for two hours. Break up crystals again, spoon into serving glasses and top with granadilla pulp and sliced kiwi fruit. Serve as the ideal dessert for a special occasions dinner with chilled sparkling wine.

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