Raspberry Champagne Sorbet
Saura Kline
Raspberry Champagne Sorbet
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
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!