You are here

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

Rate It

Your rating: None
Average: 4.3 (17 votes)


Champagne Raspberry Sorbet Recipe