Raspberry Champagne Sorbet

INGREDIENTS:

• 2/3 Cup Sugar
• 2/3 Cup Water
• 12 Ounces of Fresh Raspberries
• 1 Cup Champagne
• 1/4 Cup Creme de Cassis
• 1 1/2 Tablespoons Fresh Lemon Juice

EQUIPMENT:

• Ice Cream Maker
• Blender
  

DIRECTIONS

• Bring water and sugar to a boil, stirring until the sugar is dissolved.
• Remove from heat and cool to room temperature.
• In a blender, puree raspberries, champagne, creme de cassis and sugar syrup.
• Strain puree through a fine mesh and discard solids.
• Stir in lemon juice.
• Refrigerate covered for at least one hour, until cold.
• Freeze in ice cream maker according to directions.

We picked up our ice cream maker at Target for around $20.00 and have used it many times already. Our ice cream maker needs to be stored in the freezer for at least 8 hours before it can be used, so plan ahead. This sorbet did taste a little boozy, but do not decrease the amount of champagne as it's vital in giving the sorbet its smooth texture.
Enjoy.