What could be more summery than a fruity cocktail-inspired sorbet, topped up with fizz? Serve either as a drink or dessert – and with spoons or straws to enjoy every last delicious drop.
Bitterol spritz float
Ingredients
8
people
-
- 250 g
- 400 ml
- 175 ml
-
To serve
- 750 ml
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Preparation
Place the sugar in a saucepan with 200ml water and heat gently, stirring until the sugar has dissolved. Bring to the boil and bubble for 2 minutes until slightly syrupy.
Remove from the heat and add the citrus juices for tang and freshness and the Bitterol for punch, stirring to combine. Pour the mixture into a shallow lidded container, cover and place in the freezer.
Every couple of hours, remove and stir with a fork, mixing the frozen mixture from the edges into the centre. This breaks up the ice crystals as they form so that the sorbet doesn’t freeze into a solid block. Return to the freezer and repeat until you have a mostly frozen slush, then freeze until firm.
To serve, place a scoop of Bitterol sorbet in each glass and garnish with a slice of orange. Top up with chilled Prosecco for bubbles and extra zing, and serve.
Allow extra preparation time for freezing the mixture.
Nutrition per serving
Kcal
231
