Raspberry-Champagne Sorbet

 

20

Raspberry-Champagne Sorbet

Yield : 2 cups

INGREDIENTS:

1 1/4 cups Champagne or sparkling wine (I used Prosseco)
1/4 cup water
1/2 cup sugar
2 cups raspberries, fresh or frozen (I used a combo)

DIRECTIONS:
• 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 their instructions.

source : theurbanbaker

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