Raspberry-champagne sorbet

Yield: 4 Servings

Measure Ingredient
1 cup Water; divided
¾ cup Sugar
2 cups Fresh raspberries
2 cups Champagne; chilled

Combine ¾ cup water and sugar in a small saucepan; bring to a boil, stirring until sugar melts. Remove from heat, and cool completely.

Position knife blade in food processor bowl; add raspberries and remaining ¼ cup water. Process until smooth. Strain and discard seeds.

Combine sugar-water mixture, raspberry puree, and champagne. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's directions. Spoon into a freezer-safe container; cover and freeze (ripen) 1 hour. Yield: 4 cups (serving size: ½ cup).

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