Free Recipe Raspberry-Champagne Sorbet
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Raspberry-Champagne Sorbet Recipe
1 c Water; divided
3/4 c Sugar
2 c Fresh raspberries
2 c Champagne; chilled
Raspberry-Champagne Sorbet Preparation
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). Posted to MM-Recipes Digest V4 #127 by Sarah Gruenwald <sitm@ekx.infi.net> on May 06, 1997
Cooking Temperature:
Recipe Serves: 4
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