Strawberry-Raspberry Champagne Sorbet
This recipe will work with just about any fruit, but this combination is super summery. Try it later in the season with peaches, plums and nectarines.
07/01/2009
Ingredients
2 pints fresh strawberries, washed and trimmed
2 pints fresh raspberries
1½ cups sugar
¼ teaspoon salt
Zest and juice of 1 lemon (about 2 tablespoons)
1 cup Champagne
Method
1. Combine all ingredients except Champagne in a large sauté pan over medium heat. Stir and smash the fruit until the liquid begins to run and it resembles loose jam, about 20 minutes. Taste and adjust seasoning with more sugar or lemon juice as needed. Remove from heat and cool completely.
2. Process cooled fruit in a blender until it is a very fine purée. Strain through a fine sieve to remove any lumps or seeds.
3. Stir in Champagne and freeze in an ice cream machine, according to manufacturer’s instructions. Pack the sorbet into containers and freeze for several hours for firm scoops.
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