Heidi from the Suklaamarenki blog prepared an alcoholic and non-alcoholic sparkling drink for spring celebrations.
Strawberry Rhubarb Sorbet
1 1/2 dl Pentik strawberry rhubarb juice
250 g frozen strawberries
3/4 dl glucose syrup
2 large or 3 small egg whites
1/2 dl sugar
Boil the juice, strawberries, and sugar until the strawberries soften slightly. Puree with an immersion blender and add the glucose syrup. Let it cool down to at least refrigerator temperature.
Whip the egg whites and sugar into a stiff foam and let it cool in the refrigerator. Carefully mix the meringue foam and the juice-strawberry mixture, adding more sugar if desired.
Transfer the mixture to the freezer and let it chill for at least five hours, stirring occasionally.
When the sorbet is ready to use, scoop balls of it with a spoon or ice cream scoop into the bottom of a glass and pour sparkling wine over it. Dry cava or prosecco, for example, are excellent choices as the sorbet itself is quite sweet. An alcohol-free mimosa can be made by pouring Sprite or rose-flavored drink over a scoop.
