Raspberry-champagne sorbet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water; divided |
| ¾ | cup | Sugar |
| 2 | cups | Fresh raspberries |
| 2 | cups | Champagne; chilled |
Directions
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).