Kir royale sorbet

1 servings

Ingredients

Quantity Ingredient
⅔ cup Sugar
⅔ cup Water
2½ cup Raspberries
1 cup Champagne
¼ cup Creme de cassis
1½ tablespoon Fresh lemon juice

Directions

In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Remove pan from heat. in a blender or food processor puree raspberries with Champagne, creme de cassis, and sugar syrup until smooth. Force puree through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice.

Chill mixture until cold and freeze in an ice-cream maker.

Makes about 1 quart.

Gourmet March 1994

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