Kir Royale Sorbet Recipe

Kir Royale Sorbet Recipe

  • 2/3 cup sugar
  • 2/3 cup water
  • 2 1/2 cups raspberries
  • 1 cup Champagne
  • 1/4 cup crème de cassis
  • 1 1/2 tablespoons fresh lemon juice
  1. In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Remove pan from heat.
  2. in a blender or food processor purée raspberries with Champagne, crème de cassis, and sugar syrup until smooth. Force purée through a fine sieve set over a bowl, pressing hard on solids, and stir in lemon juice.
  3. Chill mixture until cold and freeze in an ice-cream maker.
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