Raspberry Sorbet with Prosecco
Fresh raspberries shine in tart and fruity sorbet that comes together easily. Served with bubbly Prosecco, this simple sweet treat is instantly upgraded.
Servings: 8 servings
Equipment
- 1 Ice cream maker see alternative method if necessary
Ingredients
- 3 cups fresh or frozen raspberries
- ¾ cup granulated sugar
- ¾ cup water
- 1½ tablespoons fresh lemon juice
- ⅛ teaspoon sea salt
- 1 bottle Prosecco preferably Brut or dry (or sparkling beverage of your choice)
Instructions
- Combine sugar and water in a small saucepan. Heat over medium, stirring just until the sugar dissolves. Remove from heat and cool completely.
- Add raspberries, cooled syrup, lemon juice, and salt to a blender. Blend until completely smooth.
- Strain through a fine-mesh sieve to remove seeds, pressing gently to extract as much liquid as possible.
- Chill the mixture until very cold, at least 1 hour.
- Churn in an ice cream maker according to manufacturer’s instructions until thick and scoopable. (See notes for how to make without an ice cream maker.)
- Transfer to a freezer-safe container and freeze 2-4 hours to firm up.
- Scoop sorbet into a champagne coup or other vessel. Top with Prosecco or sparkling beverage of choice and serve immediately.
Notes
How to Make Without an Ice Cream Maker
- Prepare the raspberry sorbet base exactly as written, including straining and chilling until very cold.
- Pour the mixture into a shallow, freezer-safe dish (a metal or glass baking dish works well).
- Freeze for 30 minutes, then remove and stir vigorously with a fork or whisk, breaking up any frozen edges.
- Return to the freezer and repeat this process every 30 minutes for about 2–3 hours, until fully frozen and smooth.