Siba's tip...

This can either be served as a palate cleanser or a welcome drink. It must be made and served as guests arrive so that it retains its shape and doesn’t melt. Make the ice cream scoops beforehand and place them on a tray lined with baking or wax paper. Freeze until a few minutes before serving. If you’re going to be making the sorbet from scratch, do so a day before the event to make sure it has ample time to freeze.

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Bubbly Berry Sorbet

Prep time

5 min

Cook time



  • 4 large scoops of good quality berry sorbet, store bought (see recipe below should you want to make home-made sorbet)
  • 160 ml sparkling rosé wine or any bubbly of your choice


  1. In two champagne glasses, place two scoops of the sorbet in each.
  2. Pour each one with 80 ml (one-third of a cup) of sparkling ‘bubbly’ down the side. Serve immediately before the sorbet melts. Enjoy!!
  3. To make homemade berry sorbet: First make a simple sugar syrup by heating 250 ml of water with 125 ml castor sugar over low heat until the sugar is dissolved. Bring to the boil and simmer 10 minutes until it has slightly thickened. Remove from heat and cool completely. Place 750 g strawberries (or raspberries) along with 15 ml lemon juice in a blender and blitz, adding a 60 ml of the syrup (or more if you prefer a sweeter sorbet) a little at a time, to help it blend until smooth. Transfer into a stainless steel container and freeze for 2 hours. Blend the mixture again until the ice crystals are smooth and have been incorporated. Pour into a sealable container and freeze for at least 4 hours until set and ready to serve in scoops. This will serve 4 or more, and is sure to impress!

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