Instructions: Sorbet

1. Put the blueberries and water in a saucepan, bring to the boil, reduce the heat and simmer for 15 minutes. Add the sugar, stir constantly over the heat without boiling until the sugar is dissolved. Cool mixture, add lime juice and zest.

2. Blend or puree the blueberry mixture until smooth, pour mixture into a freezerproof container and freeze until partly set (at least 2 hours). Whisk the egg whites until soft, but not dry, fold thoroughly into the blueberry mixture and return to the freezer.

Method - Fruit Soup

3. Put the pineapple juice, berry juice (smoothie), orange juice, lime juice, apple and star anise in a saucepan, place over a low heat and simmer until the apple is tender, approximately 15 minutes.

4. Transfer to a large bowl and chill. Before serving, remove star anise.

5. To serve, spoon the berries into 6 serving bowls, ladle the juice over the top. Place a scoop of the sorbet in the centre of each bowl, splash over a spoonful of sparkling wine and decorate with shredded basil. As the champagne goes over the sorbet it creates a wonderful fizz so it is a good idea to do this a the table in front of the guests.

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