Cassis Berry Sorbet Champagne Floats
- 1 – 2 bottles Champagne
- Crème de Cassis liqueur
- Fresh figs (optional)
For the quick and easy summer berry sorbet:
- 400g summer berries
- 1 lemon, juiced
- 70g icing sugar (or more, if you prefer sweeter)
For the sorbet, blitz all the ingredients together in a blender until smooth. Freeze for at least 2 hours.
To serve, add a scoop or two of sorbet to Le Creuset tumblers or champagne flutes. Pour over a little liqueur and add a wedge of fig. Top with chilled champagne and serve immediately.