Raspberry-Champagne Soup With Rosemary- Raspberry Sorbet

1. 1

   To make the sorbet, combine the sugar and water in a small saucepan over medium heat.

2. 2

   Simmer for 5 minutes and set aside to cool.

3. 3

   Place the raspberries, sugar syrup, vinegar and rosemary in a blender and puree until smooth.

4. 4

   Let stand for 1 hour.

5. 5

   Strain through a fine-mesh sieve.

6. 6

   Refrigerate until cold.

7. 7

   Freeze according to the directions on your ice-cream machine.

8. 8

   To make the soup, combine the sugar and water in a small saucepan over medium heat.

9. 9

   Simmer just until the sugar dissolves.

10. 10

    Let cool.

11. 11

    Place all but one-half cup of the raspberries in a blender with the sugar syrup.

12. 12

    Puree until smooth.

13. 13

    Strain through a fine mesh sieve and refrigerate until cold.

14. 14

    Just before serving, divide the soup mixture among four bowls and add one-half cup of Champagne to each.

15. 15

    Place a scoop of the sorbet in the soup and garnish with the remaining raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.