Champagne Sorbet with Raspberry Sauce
Ingredients
SORBET
- 1/4 cup sugar
- 1 envelope unflavored gelatin
- 1/2 cup water
- 2-1/2 cups white champagne
- 1 cup Crown® Lily White® Corn Syrup
- 2 tablespoons lemon juice
RASPBERRY SAUCE
- 1 package (10 ounces) frozen raspberries in syrup
- 1/3 cup Crown® Lily White® Corn Syrup
- Fresh berries for garnish (optional)
PRODUCTS
Instructions
- For SORBET: Mix sugar and gelatin in a 3-quart saucepan. Stir in water; let stand 1 minute.
- Cook over low heat, stirring constantly, for 5 minutes or until gelatin is dissolved; remove from heat. Stir in champagne, corn syrup and lemon juice until smooth.
- Freeze in a 1-1/2 to 2-quart ice cream freezer following manufacturer's instructions. Spoon into freezer container; cover and freeze several hours or until desired firmness is reached.
- Scoop into serving glasses. Top with Raspberry Sauce (recipe follows below). Garnish with fresh berries, if desired.
- For RASPBERRY SAUCE: Puree raspberries in a blender or food processor. Press puree through a fine mesh strainer into a bowl to remove seeds. Stir in corn syrup. Makes 1-1/4 cups.
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