Rose Brut Champagne Float with Raspberry Sorbet

Total Time:
9 hr 45 min
Prep:
15 min
Inactive:
9 hr 30 min

Yield:
1 quart raspberry sorbet and about 6 floats per bottle of Ch
Level:
Easy

Ingredients
  • For the Raspberry Sorbet:
  • 1 1/2 cups water
  • 2 cups sugar
  • 4 (1/2-inch by 3-inch) strips lemon peel
  • 4 1/2 cups fresh raspberries, or frozen, thawed raspberries
  • 1/2 cup Rose brut Champagne, chilled
  • 1 tablespoon fresh lemon juice
  • For the float:
  • 1 bottle Rose brut Champagne, chilled
  • 1 recipe raspberry sorbet
  • 1/2 pint fresh raspberries, for garnish
Directions
  • To make the sorbet: Combine the water, sugar, and lemon peel in a medium saucepan over high heat. Bring mixture to a boil, and boil, stirring constantly, for 2 minutes until the sugar is dissolved. Transfer to a heatproof container and chill completely.

  • Remove and discard the lemon peel from the chilled syrup. Combine the syrup and the raspberries and place the mixture in batches in a blender. Process each batch until smooth. Strain mixture through a fine-mesh strainer, pressing to extract all of the juices. Discard seeds and any remaining pulp. Stir Champagne and lemon juice into the raspberry mixture until combined.

  • Pour the raspberry mixture into an ice cream machine and churn according to the manufacturer's directions. (This sorbet may take a little longer because of the alcohol content.) Remove sorbet from the ice cream maker, place in freezer-safe containers, and freeze until firm, about 8 hours.

  • For the floats: Place 3 tiny, tablespoon-sized scoops of the Raspberry Sorbet into each Champagne flute. Slowly pour the Champagne over the sorbet. Garnish each glass with fresh raspberries, if desired. Serve immediately.


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