Raspberry-Champagne Sorbet – a delicious recipe with sparkling wine, water, sugar, raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix the Champagne, water, and sugar in a medium, nonreactive saucepan.
2
Bring to a boil.
3
Add the raspberries, remove from the heat, and cover.
4
Let stand for 10 minutes.
5
Pass the mixture through a food mill with a fine disk, or press it firmly through a mesh strainer with a flexible rubber spatula.
6
Discard the seeds.
7
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
8
A pool of White Chocolate Sauce (page 167) underneath makes Raspberry-Champagne Sorbet a bit more festive.
9
You also cant go wrong pairing it with colorful Peach Ice Cream (page 89) or Passion Fruit Ice Cream (page 94).
219
kcal
Calories
8
g
Fat
27
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 1/4 cups (310 ml) Champagne or sparkling wine, 1/4 cup (60 ml) water, 1/2 cup (100 g) sugar, 2 cups (220 g) raspberries, fresh or frozen.
Yes, Raspberry-Champagne Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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