Raspberry Champagne Soup With Rosemary Raspberry Sorbet Recipes

Steps:

• To make the sorbet, combine the sugar and water in a small saucepan over medium heat. Simmer for 5 minutes and set aside to cool. Place the raspberries, sugar syrup, vinegar and rosemary in a blender and puree until smooth. Let stand for 1 hour. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.
• To make the soup, combine the sugar and water in a small saucepan over medium heat. Simmer just until the sugar dissolves. Let cool. Place all but one-half cup of the raspberries in a blender with the sugar syrup. Puree until smooth. Strain through a fine mesh sieve and refrigerate until cold.
• Just before serving, divide the soup mixture among four bowls and add one-half cup of Champagne to each. Place a scoop of the sorbet in the soup and garnish with the remaining raspberries.

Steps:

• In a champagne glass pour chilled champagne. Carefully pour Framboise down the inside of glass. Add 2 or 3 frozen raspberries.

Steps:

• Slice the whole strawberries vertically, just halfway up to the crown. Set aside to use as garnish.
• Just before serving, place a tablespoon of sorbet in the bottom of a champagne flute. Place the mint leaves and some chopped strawberries in the glass and pour in the champagne, being careful not to full it so much that it froths over.
• Garnish each glass (makes 4-6 with a sliced strawberry and serve immediately.
• *I had to enter a size for the bottle of champagne, but I'm not sure how much is in a bottle. Just use a standard size bottle of champagne.

Steps:

• In a small saucepan, bring the sugar, water and rosemary to a boil. Remove from the heat; let stand for 2 minutes. Strain and discard rosemary. Stir in the grapefruit juice and lime juice., Pour into a shallow 1-qt. dish; cover and freeze until edges begin to firm, about 45 minutes. Stir and return to freezer. Repeat every 30 minutes or until slushy, about 1 hour.

Steps:

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

Steps:

• Mix the champagne, water, and sugar in a nonreactive saucepan; bring to a boil.
• Add the raspberries, remove from the heat, and cover; let stand for 10 minutes.
• 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.
• Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's directions.