Raspberry-Champagne Soup With Rosemary- Raspberry Sorbet

• 1 cup sugar
• 1/2 cup water
• 1 1/2 pints fresh raspberries
• 2 tablespoons balsamic vinegar
• 2 1/2 tablespoons chopped fresh rosemary
• 1/2 cup sugar
• 1/2 cup water
• 1 1/2 pints fresh raspberries
• 2 cups good-quality Champagne or other sparkling wine, chilled

1. To make the sorbet, combine the sugar and water in a small saucepan over medium heat.
2. Simmer for 5 minutes and set aside to cool.
3. Place the raspberries, sugar syrup, vinegar and rosemary in a blender and puree until smooth.
4. Let stand for 1 hour.
5. Strain through a fine-mesh sieve.
6. Refrigerate until cold.
7. Freeze according to the directions on your ice-cream machine.
8. To make the soup, combine the sugar and water in a small saucepan over medium heat.
9. Simmer just until the sugar dissolves.
10. Let cool.
11. Place all but one-half cup of the raspberries in a blender with the sugar syrup.
12. Puree until smooth.
13. Strain through a fine mesh sieve and refrigerate until cold.
14. Just before serving, divide the soup mixture among four bowls and add one-half cup of Champagne to each.
15. Place a scoop of the sorbet in the soup and garnish with the remaining raspberries.

sugar, water, fresh raspberries, balsamic vinegar, rosemary, sugar, water, fresh raspberries, sparkling wine

Taken from cooking.nytimes.com/recipes/10026 (may not work)