Raspberry & tarragon sorbet fizz cocktail
700g sugar
700ml water
30g of fresh tarragon
500g of fresh raspberries
prosecco or champagne
In a large saucepan, slowly dissolve the sugar in the water with the tarragon. Bring to a boil, then turn it down to the lowest heat and simmer for an hour. Allow to cool then strain.
Blitz your raspberries with a stick blender and slowly add your stock syrup. When it’s all combined, add to your ice-cream machine.
Serve in cocktail glasses then pour 1/2 cup prosecco over sorbet.
Serve immediately.