Raspberry-Champagne Sorbet

Page 132

| Course Type: Desserts

(1 review)

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Recipe Review

Oh my, another raspberry winner. I used Clairette de Die, which is fizzy and flowerier than champagne. And work very well. I'll do this again, maybe tomorrow even, since we've still got some Clairette and raspberries and we just ate all of this.

The whole recipe makes only about 2cups. My freezer, which can't do more than 1 liter, also doesn't like to do small amounts, so I think I'll double it for the next batch.

I put the raspberries through the finest disk on the food mill and *then* through a fine-mesh sieve. This was much easier than trying to force it all through the sieve first off.

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Comments

Queezle_Sister - 23rd September 2011
This sounds great. Does any of the fizziness of the champagne persist in the sorbet?

kaye16 - 23rd September 2011
I didn't notice any fizzy. Since it had to chill in the fridge overnight for my freezer, I think it was all gone. Think it was a bit alcoholic, but nothing major.

Queezle_Sister - 23rd September 2011
It does sound yummy!

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