Boysenberry Champagne Sorbet Recipe

• 1 c. Water, divided
• 3/4 c. Sugar
• 2 c. Fresh Boysenberries
• 2 c. Champagne, chilled

1. Combine 3/4 c. water and sugar in a small saucepan; bring to a boil, stirring till sugar melts.
2. Remove from heat, and cold completely.
3. Position knife blade in food processor bowl; add in Boysenberries and remaining 1/4 c. water.
4. Process till smooth.
5. Strain and throw away seeds.
6. Combine sugar-water mix, Boysenberry puree, and champagne.
7. Pour mix into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's directions.
8. Spoon into a freezer-safe container; cover and freeze (ripen) 1 hour.
9. Yield: 4 c. (serving size: 1/2 c.).

water, sugar, fresh boysenberries

Taken from cookeatshare.com/recipes/boysenberry-champagne-sorbet-89844 (may not work)