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Caster sugar - 350 g
Water - 300 ml
Orange juice - 3 x 15 ml
Brandy - 1 x 15 ml
sparkling white wine - 450 ml
Double (or) Whipping cream - 150 ml


  • Put the water and sugar into a heavy-based sauce pan and gently heat until the sugar has dissolved. Increase the heat and cook rapidly until the thread stage is reached. Remove from the heat and cool. 
  • Mix the orange juice, brandy and sparkling wine together and add to syrup. Pour the mixture into a freezer container and freeze for about 1 1/2 hours until mushy.
  • Beat the cream until it forms soft peaks. Fold into the frozen mixture and freeze. Beat the mixture three times, at hourly intervals. Cover, seal and freeze. 
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