Kir Royale Sorbet

1. 1

   In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved.

2. 2

   Remove pan from heat.

3. 3

   in a blender or food processor puree raspberries with Champagne, creme de cassis, and sugar syrup until smooth.

4. 4

   Force puree through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice.

5. 5

   Chill mixture until cold and freeze in an ice-cream maker.

* Per serving · 4 servings · Values may vary.

No additional tips available.