raspberry_champagne_sorbet_1

Raspberry Champagne Sorbet

I know I know I know. I’ve been MIA for a little while but it has been pretty busy. I’m not gonna start complaining or anything because busy is good! But it’s taxing on the body and mind and I just haven’t been able to focus on much else besides work. Our busy summer season has pretty much come to an end, and after a quick trip to Los Angeles to visit my dad, I’m back and in great spirits and I’m ready to get back to creating.
I’m excited to announce that I’m planning on doing another local competition in about a month! This will be the same competition I participated in last year, where I won 3rd place for my chocolate showpiece, bon bons, and plated dessert. This year I’m planning on taking home the gold.. now that I’ve got my feet wet in the competition world I’m heading in a little more prepared and a lot more comfortable. Stay tuned for that!
I made this sorbet a week ago for an intermezzo dish at a wedding that we catered at the restaurant. I loved it so much I decided to put it up on here for you all to try! It’s packed with that sweet raspberry flavor with just a hint of the champagne flavor at the end. Perfect for a hot summer day, or a dinner party!

Raspberry Champagne Sorbet

Yield I quart

Raspberry puree 300 g

Champagne 140 g

Cold water 50 g

Sorbet syrup 415 g

 

Sorbet syrup

Sugar 250 g

Tapioca starch 8 g

Water 250 g

Corn syrup 58 g

Directions:

First make the sorbet syrup by combining all the ingredients in a medium size pot and cooking until the sugar has all dissolved and the tapioca starch has become nice and thick. This will take about 15 minutes.

Once you have a thick and viscous mixture, cool it down.

To make the sorbet, mix together all ingredients and churn per your ice cream machine’s instructions.

Freeze overnight before serving.

Enjoy!  

 

Raspberry Champagne Sorbet

Raspberry Champagne Sorbet
Servings: 10
Author: Saura Madani

Ingredients

Sorbet Syrup

  • 250 g sugar
  • 8 g tapioca starch
  • 250 g water
  • 58 g corn syrup

Raspberry Champagne Sorbet

  • 300 g raspberry puree
  • 140 g champagne
  • 50 g cold water
  • 415 g sorbet syrup

Instructions

  • First make the sorbet syrup by combining all the ingredients in a medium size pot and cooking until the sugar has all dissolved and the tapioca starch has become nice and thick. This will take about 15 minutes.
  • Once you have a thick and viscous mixture, cool it down.
  • To make the sorbet, mix together all ingredients and churn per your ice cream machine’s instructions.
  • Freeze overnight before serving.
    Enjoy!  

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