Although the official title of this recipe is Raspberry-Champagne Sorbet, I invite you to improvise, and economize, by substituting a sparkly cava from Spain or a prosecco from Italy, which provide an equally lively sparkle. Have a tasting (and invite me!) and find one that you like. Here’s a tip: The one in the black bottle is a good budget option. Note that this recipe makes a small quantity, as the sorbet is better when it’s soft and freshly churned, and doesn’t improve with age. If you’re expecting lots of guests or just have a big appetite, simply double the recipe.

　　

Ingredients

makes about 2 cups (500 ml)

　　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

　　

Step 1

Mix the Champagne, water, and sugar in a medium, nonreactive saucepan. Bring to a boil. Add the raspberries, remove from the heat, and cover. Let stand for 10 minutes.

　　

Step 2

Pass the mixture through a food mill with a fine disk, or press it firmly through a mesh strainer with a flexible rubber spatula. Discard the seeds.

　　

Step 3

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

　　

Perfect Pairing

Step 4

A pool of White Chocolate Sauce (page 167) underneath makes Raspberry-Champagne Sorbet a bit more festive. You also can’t go wrong pairing it with colorful Peach Ice Cream (page 89) or Passion Fruit Ice Cream (page 94).

　　The Perfect Scoop