Recipe: Cava Sorbet with Fresh Lemon and Orange Juice »

Refreshing at any time of year, from PAIRED: Champagne and Sparkling Wines

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<i>PAIRED: Champagne & Sparkling Wines</i> by Fran Flynn and David Stevens-Castro

PAIRED: Champagne & Sparkling Wines by Fran Flynn and David Stevens-Castro

Cava Sorbet - from <i>PAIRED: Champagne and Sparkling Wines</i>
Sabrage, PAIRED - Champagne and sparkling wines
Cava - from PAIRED: Champagne and Sparkling Wines


In PAIRED: Champagne and Sparkling Wines, authors Fran Flynn and David Stevens-Castro set out increase our love of matching the right food and the right sparkling wine to create that "oh my" moment.

Along with background information on the different wine styles for greater understanding of why they match particular foods, there's a mix of delicious recipes that incorporate and/or showcase their paired wines.

This recipe is all about the Spanish sparkling, cava. (You can also read more about Cava in an extract from the book »)

Fran and David write:

This is a fantastic sorbet. It doesn’t need to be made over heat or in an ice-cream maker. It does, however, need overnight to set, so plan in advance. It took five attempts to perfect this recipe, but the result is delicious. You can taste the cava, and when it’s just made, maybe even sense a little bit of fizz. Using a blender or blending stick is very important to get the consistency correct and also to allow it to freeze properly. The accuracy of measurements is also important.

Cava Sorbet with Fresh Lemon and Orange Juice (serves 6-8)

Prep 10 min plusovernight freezing

Serves 6–8

Suggested match: Non-vintage cava


  • 2 cups (500ml/17fl oz) water
  • ¾ cup (170g/3½ oz) of caster (superfine) sugar
  • 2 level teaspoons gelatine powder
  • ½ cup (125ml/4fl oz) non-vintage cava
  • ¼ cup (60ml/2fl oz) freshly squeezed lemon juice
  • ¼ cup (60ml/2fl oz) freshly squeezed orange juice
  • zest of half a lemon (optional)
  • vanilla essence (optional)   
  • edible glitter (pictured) or gold leaf to decorate


Stir the sugar into the water with a whisk until it is fully dissolved. Add gelatine and stir again until it also dissolves. Add the cava, juices, zest and ten drops of vanilla. Mix well.

Cover and freeze in the coldest part of the freezer for 1½ hours.

Remove and stir well with a whisk. Return to the freezer and stir about every 1½ to two hours, two further times.

As it starts to freeze, you might need to break up the forming ice crystals with a fork before you can stir. The more you stir, the more air will be incorporated, resulting in a lighter finished product.

Wait another two hours, for a final stir. It should be semi-frozen by now, if not, wait a while longer. This time use a blending stick or blender for a couple of minutes, until the mixture changes to a creamy white sorbet consistency.

Freeze overnight. Alternatively, you can use an ice-cream maker for the freezing stage.

To serve

Transfer to serving glasses and garnish with edible gold or glitter (or a decoration of your choice). Serve immediately.


Since the sorbet already showcases the cava as one of its key ingredients, the intention with this pairing is purely to gently complement. The soft and fruity non-vintage cava adds a delicate, fizzy finishing touch by refreshing your mouth with the same flavour. Make sure to serve the same cava as you have used in the sorbet.


This recipe is from PAIRED: Champagne and Sparkling Wines by Fran Flynn and David Stevens-Castro and is reproduced with the authors' kind permission.

Read more on PAIRED here »

PAIRED: Champagne & Sparkling Wines has also won a number of awards »

PAIRED: Champagne & Sparkling Wines is self published (2016; Qld, HB, pp, RRP A$37.99. It can be be ordered direct from the publishers at It is also available from good book stores nationwide and internationally on

See links below for further recipes and extracts from PAIRED.

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June 06th, 2017
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