Raspberry-Champagne Sorbet

• 1 1/4 cups (310 ml) Champagne or sparkling wine
• 1/4 cup (60 ml) water
• 1/2 cup (100 g) sugar
• 2 cups (220 g) raspberries, fresh or frozen

1. Mix the Champagne, water, and sugar in a medium, nonreactive saucepan.
2. Bring to a boil.
3. Add the raspberries, remove from the heat, and cover.
4. Let stand for 10 minutes.
5. Pass the mixture through a food mill with a fine disk, or press it firmly through a mesh strainer with a flexible rubber spatula.
6. Discard the seeds.
7. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
8. A pool of White Chocolate Sauce (page 167) underneath makes Raspberry-Champagne Sorbet a bit more festive.
9. You also cant go wrong pairing it with colorful Peach Ice Cream (page 89) or Passion Fruit Ice Cream (page 94).

sparkling wine, water, sugar, raspberries

Taken from www.epicurious.com/recipes/food/views/raspberry-champagne-sorbet-379929 (may not work)