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Champagne Raspberry Sorbet

Western.Chefs's picture
  Raspberries 1 1⁄4 Cup (20 tbs) (fresh or frozen/thawed)
  Sugar 3⁄4 Cup (12 tbs)
  Water 1 Cup (16 tbs)
  Champagne 1 Cup (16 tbs)

In a food processor puree the raspberries.
Pour the liquid through a chinois to remove the seeds.
Set aside.
In a medium saucepan combine the sugar, water, and champagne, and bring the mixture to a boil.
Add the raspberry puree and simmer for 4 to 5 minutes.
Return the mixture to the food processor and blend until frothy.
Pour the mixture into a pan and place it in the freezer.
When half frozen mix the sorbet vigorously with a whisk until frothy.
Return it to the freezer until solid.

Recipe Summary

Wine And Drink

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 716 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.9%

Saturated Fat 0.04 g0.18%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1.9 mg0.1%

Total Carbohydrates 173 g57.8%

Dietary Fiber 12.3 g49.1%

Sugars 158.2 g

Protein 2 g4.5%

Vitamin A 1.2% Vitamin C 82.5%

Calcium 4.9% Iron 7.3%

*Based on a 2000 Calorie diet

Champagne Raspberry Sorbet Recipe