I rarely buy champagne, but lately we've had the good fortune to have a bottle in the fridge from time to time for one reason or another. And I started thinking that I could use some of that champagne to make one of the champagne sorbet recipes in The Perfect Scoop by David Lebovitz. Ice cream on the brain, always.
I chose the raspberry sorbet recipe because it sounded so easy and delicious. I used frozen raspberries - my grocery store didn't have any good fresh organic raspberries at the time. I'm definitely trying this recipe again at the height of raspberry season. I bet it would be unbelievable with just-picked berries. But it was pretty close to unbelievable with the frozen kind!
The champagne I used was a sweet, pink champagne. The resulting sorbet had a bit of a bite at the beginning, then mellowed into a sweet berry flavor. DH & I both loved it and gobbled it up. And to the Bachsters' dismay, they couldn't have any! I can't blame them for wanting to try it though - it was a gorgeous color, and sitting in our fine crystal, it was almost too pretty to eat. Almost.