We’ve been testing out some recipes using our wines and this summery dessert was so delicious we just have to share it with you to make it at home. This is a nice and easy recipe so do try it for yourself and please share any photographs with your efforts on our social media pages (Twitter @hattingleywines / Instagram @hattingleywines / Facebook /hattingleyvalley )


Summer Sorbet with Hattingley Sparkle:

175 ml water

6oz granulated sugar

3 large peaches/5 smaller donut peaches

3 tabs elderflower cordial

1 egg white – whipped

½ bottle of Hattingley Valley Classic


* Heat sugar and water in a saucepan until dissolved, cool completely.

* Immerse peaches in boiling water for one minute, slip off skins & stone.

* Blend, peaches, cooled syrup and elderflower cordial.

* Stir in chilled Hattingley Valley sparkling wine.

* Fold in whipped egg white.

* Pour mixture into 2 litre capacity ice cream maker & freeze.

* Scoop out when ready and serve topped with a few berries for decoration.


Serves 8