Raspberry-champagne Sorbet Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Water, divided
3/4 cup: Sugar,
2 cup: Fresh raspberries,
2 cup: 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 manufacturers directions. Spoon into a freezer-safe
container; cover and freeze (ripen) 1 hour. Yield: 4 cups (serving
size: 1/2 cup).
Source from luhu.jp
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 manufacturers directions. Spoon into a freezer-safe
container; cover and freeze (ripen) 1 hour. Yield: 4 cups (serving
size: 1/2 cup).
Source from luhu.jp