Currant Sorbet

Wash the currants, drain well and remove them from the stems.

Purée red and black currants with sugar in a blender until smooth.

If desired, season with about 2 cl of blackcurrant liqueur and blend briefly again.

Press the currant purée through a fine sieve so that seeds and skins remain behind.

Freeze the purée in an ice cream maker until it reaches a sorbet-like creamy consistency.

Without an ice cream maker, pour the purée into a metal bowl and deep-freeze for about 4 hours; stir well from time to time while freezing to ensure even texture.

Divide the sorbet among four glasses, top up with ice-cold sparkling wine and garnish with currant sprigs.