Champagne-Infused Blackberry Soup with Sour Cream Sorbet

1. 1

   Soup: In a saucepan, bring water, sugar, blackberries and lemon juice to a boil over medium high heat.

2. 2

   Simmer for approximately 10 minutes, then add mint leaves.

3. 3

   Remove from heat and let cool.

4. 4

   Blend mixture together in a mixer or food processor, then strain through a sieve.

5. 5

   Sorbet: In a medium saucepan, bring sugar, water and corn syrup to a boil over medium high heat.

6. 6

   Let cool, then stir in lime juice and sour cream.

7. 7

   Churn in an ice cream maker until proper consistency is achieved.

8. 8

   To serve: Divide blackberry soup into four equal parts and pour into separate bowls.

9. 9

   Put 1 scoop of sorbet in the middle of each bowl and drizzle with champagne.

* Per serving · 4 servings · Values may vary.

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