Hugo Fizz Sorbet

If you are staying in this New Year’s Eve or maybe just fancy a treat before you head out, then how about making some Hugo Fizz sorbet? Based on one of my favourite cocktails the Hugo, it couldn’t be simpler to make!

Here is what you will need:

150 ml water / 1 cup of water

150 ml sugar / 1 cup

300 ml prosecco (larger glass of prosecco)

30 ml of elderflower cordial

10 mint leaves

Juices of two limes (50 ml)

1. Mix together the water and sugar to make a syrup in a small saucepan. Heat over a high heat and allow it to boil for at least 4 minutes.

2. Whilst simmering, take a few mint leaves in your fingers and hold over the syrup, until it soaks up the smell of the fresh mint. You can tell once it does as it will start to smell like mint. If it doesn’t take you can soak them in the syrup for 1 minute and then remove.

3. Allow the syrup to cool down away from the heat, place in the fridge for about 20 minutes. Whilst that cools mix together the Hugo cocktail. Pour the prosecco and mix with the elderflower and lime juice. If you want an non alcoholic version just add sparkling water or lemonade instead of the prosecco.

 

4. Once cooled, mix with the syrup and Hugo cocktail and then pour into a freezable container or bowl.

5. Place in the freezer for about 2.5 hours and every thirty minutes take it out of the freezer and give it a stir. Once the mixture turns into more of a sludge return to the freezer and leave for 8 hours, overnight is best.

6. The next day, serve in a martini glass and garnish with lime and mint, then enjoy!