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Ingredients
- 1 1/4 cups (310 ml) Champagne or sparkling wine
- 1/4 cup (60 ml) water
- 1/2 cup (100 g) sugar
- 2 cups (220 g) raspberries, fresh or frozen
Method
- Mix the Champagne, water, and sugar in a medium, nonreactive saucepan.
- Bring to a boil.
- Add the raspberries, remove from the heat, and cover.
- Let stand for 10 minutes.
- Pass the mixture through a food mill with a fine disk, or press it firmly through a mesh strainer with a flexible rubber spatula.
- Discard the seeds.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
- A pool of White Chocolate Sauce (page 167) underneath makes Raspberry-Champagne Sorbet a bit more festive.
- You also cant go wrong pairing it with colorful Peach Ice Cream (page 89) or Passion Fruit Ice Cream (page 94).
