Raspberry Champagne Soup With Rosemary Raspberry Sorbet Recipes

RASPBERRY-CHAMPAGNE SORBET

Steps:

• Mix the champagne, water, and sugar in a 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 to manufacturer's directions.

RASPBERRY CHAMPAGNE PUNCH

Steps:

• Combine all in large punch bowl (except sherbet) til well combined and sugar is dissolved.
• Add scoops of sherbet just before serving.
• This serves 15-20 guests using small, 4-6 oz. punch cups.

RASPBERRY-CHAMPAGNE SORBET

Steps:

• 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 to the manufacturer's instructions.
• A pool of White Chocolate Sauce (page 167) underneath makes Raspberry-Champagne Sorbet a bit more festive. You also can't go wrong pairing it with colorful Peach Ice Cream (page 89) or Passion Fruit Ice Cream (page 94).