Cooking Recipe Raspberry-Champagne Sorbet
Recipe Ingredients
1 c
Water; divided
3/4 c
Sugar
2 c
Fresh raspberries
2 c
Champagne; chilled
Directions
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
size: 1/2 cup).