Raspberry-Champagne Sorbet

1. 1

   Mix the champagne, water, and sugar in a nonreactive saucepan; bring to a boil.

2. 2

   Add the raspberries, remove from the heat, and cover; let stand for 10 minutes.

3. 3

   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.

4. 4

   Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's directions.

* Per serving · 4 servings · Values may vary.

No additional tips available.