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Rosé champagne slush ice Martial Berthuit's
Prepare the syrup by mixing 20 cl of water with 12 sugar lumps; bring just to theboil and let it simmer for five minutes, then leave to cool. Mix the champagne, the syrup and the remaining 10 cl of water with the lemon juice. Pour into a flat, fairly narrow dish and place in the freezer. From time to time use a fork to scrape the slush ice away from the edge towards the centre. This produces tiny sparkling crystals after three to six hours, depending on the freezer.
Serve on crushed ice in elegant glass cups previously cooled in the freezer.
Ingredients:
To serve 6:
60 cl rosé champagne
3 dl sugar syrup
Juice from half a lemon
1 dl mineral water
Martial Berthuit
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