Combine water and sugar in a small saucepan and bring to the boil until sugar has completely dissolved. Stir occasionally and reduce to low heat and let simmer for 5 minutes. After which, remove from heat and let cool.
Meanwhile, place raspberries and peaches into a food processor and blitz until smooth. Slowly pour in the sugar syrup and continue to blitz for another 30 seconds.
Over a large bowl, strain raspberry mixture through a sieve a little at a time. While this step isn’t essential, it does make eating or drinking the sorbet more pleasurable – no annoying seeds!
In another bowl, beat egg whites until light and fluffy. Slowly fold eggs into the raspberry mixture along with lemon juice and continue folding until the whole mixture is incorporated.
Add mixture into an ice-cream maker and churn as per the manufacturers instructions, or pour into an air tight container and place into the freezer. If placing directly into the freezer, stir every 20 minutes for the first hour then leave to freeze for 5 hours or overnight. If you have time, blitz the whole mixture again in a food processor for a smooth finish and freeze again for another 3-5 hours.
For the cocktail, add a good scoop of sorbet into each glass and pour the sparkling white wine over the top with some fresh raspberries and slices of peach. Be careful when pouring as the sorbet makes the wine fizz a little more than usual. You can either drink the sparkling wine as is and enjoy the sorbet at the end or thoroughly stir in the sorbet in to mix the berry flavour throughout.
Recipe and photography by Emily Fitzgerald of Adeline and Lumiere