Raspberry-Champagne Sorbet Recipe - Cooking Index
Raspberry-Champagne Sorbet Recipe - Cooking Index
| 1 cup | 237ml | Water - divided |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 2 cups | 474ml | Fresh raspberries |
| 2 cups | 474ml | Champagne - chilled |
Combine 3/4 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 1/4 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: 1/2 cup).
Source:
Cooking Light, May 1994, page 76
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