Raspberry-champagne Sorbet
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Desserts, Pork | 4 | Servings | |
INGREDIENTS
| 1 | c | Water, divided |
| 3/4 | c | Sugar |
| 2 | c | Fresh raspberries |
| 2 | c | Champagne, chilled |
| 1 | cup)., cup. |
INSTRUCTIONS
Combine 3/4 cup water and sugar in a small saucepan; bring to a boil, stirring until sugar melts. Remove from heat, and cool completely. Position knife blade in food processor bowl; add raspberries and remaining 1/4 cup water. Process until smooth. Strain and discard seeds. Combine sugar-water mixture, raspberry puree, and champagne. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's directions. Spoon into a freezer-safe container; cover and freeze (ripen) 1 hour. Yield: 4 cups (serving size: Posted to MM-Recipes Digest V4 #127 by Sarah Gruenwald <sitm@ekx.infi.net> on May 06, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 177
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.8mg
Potassium: 94.2mg
Carbohydrates: 44.8g
Fiber: 4g
Sugar: 40.1g
Protein: <1g