Champagne and raspberry sorbet
Ingredients for 6 servings:
600 g frozen raspberries
300 ml champagne or other dry sparkling wine (prosecco, cava)
100 ml clear sugar syrup
juice of 1 lemon
zest of 1 lemon
fresh raspberries for decoration
Preparation:
- Chill the champagne in the freezer for at least one hour before using.
- In a food processor, combine frozen raspberries, syrup, lemon juice, and zest.
- Start the food processor and slowly pour in the champagne.
- Transfer the mixture into a glass or ceramic container, cover with cling film, and refrigerate for at least 6-8 hours.
- Serve in bowls and garnish with fresh raspberries.
- Store any opened champagne in the refrigerator with a champagne cork and use within 24 hours.
More recipes:
the Multi Food Processor SPP700
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