Recipe - Raspberry-Champagne Sorbet

1 cup Water; divided
Three fourths cup Sugar
2 cup Fresh raspberries
2 cup Champagne; chilled

Combine Three fourths 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
One fourth cup water. Process until smooth. Strain and discard seeds.

Combine sugarwater mixture, raspberry puree, and champagne. Pour mixture
into the freezer can of an icecream freezer, and freeze according to the
manufacturer's directions. Spoon into a freezersafe container; cover and
freeze (ripen) 1 hour. Yield: 4 cups (serving size: One half cup).

Posted to MMRecipes Digest V4 #127 by Sarah Gruenwald sitm@ekx.infi.net
on May 06, 1997