Today is the first day of summer and I’m happy to be back after a lengthy absence.
As the theme of this blog is to go throughout the whole summer without turning on the oven – let’s go directly to the freezer. And to celebrate my return to blogging, a little champagne is in order.
Champagne Sorbet
(from The Perfect Scoop, David Lebovitz)
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| Courtesy of www.finecooking.com |
¼ cup water
½ cup sugar
2 cups raspberries, fresh or frozen
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.
Yields: approx. 2 cups
Cheers to You and a Happy Summer!
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