- Step 1
Combine redcurrants, water and sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high and bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until syrup thickens slightly. Remove from heat and set aside to cool.
- Step 2
Place a shallow metal container in the freezer to chill. Strain syrup through a fine sieve into a bowl. Use the back of a wooden spoon to push as much pulp through as possible. Discard seeds and excess pulp.
- Step 3
Pour the redcurrant syrup into the chilled pan. Cover with foil and place in the freezer for 6 hours or until frozen. Working quickly, use a metal spoon to break up redcurrant mixture and transfer to the bowl of a food processor. Add the eggwhite and process until mixture is smooth and well combined. Return to the metal container and cover with foil. Return to the freezer for 6 hours or until firm.
- Step 4
Scoop the sorbet among champagne flutes. Pour over the champagne and serve immediately.