5 tbspraspberry sorbet, thawed to a slushy consistency (see note)60 mlPlymouth Gin250 mlPiper-Heidsieck Cuvée Brut or Rosé Sauvage Piecesof lemon rind removed with a peelerMint syrup30 gmcaster sugar1mint leaf, finely chopped
For mint syrup, combine caster sugar, mint leaves and 30ml cold water in a bowl and stand until sugar dissolves (2-2½ hours). Makes 50ml.
Combine sorbet, 30ml mint syrup and gin in a 1 litre carafe and stir through 100ml Champagne. Let the froth settle and slowly top with remaining Champagne (See note). Be patient with the speed at which you pour so you don’t lose the precious bubbles. Pour into Champagne flutes or saucers and squeeze lemon zest over the drinks for a heady citrus aroma (discard zests).
Note Raspberry sorbet is available from fine food stores and gelaterie. Alternatively, place 30ml raspberry mixture in the base of each flute and pour the remaining Champagne slowly over the back of a spoon for the visual effect… tricky but very impressive.