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Raspberry Champagne Sorbet
1 Cup Water -- Divided
3/4 Cup Sugar
2 Cups Fresh Raspberries
2 Cups Champagne -- Divided
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. Combine raspberries and 1/4 cup water in a food processor; 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.