Raspberry-Champagne Sorbet

July 3, 2011

Another winner from The Perfect Scoop! This one was Michele’s idea, and what a great idea it was. I used fresh raspberries and Asti instead of champagne. If you haven’t had it, Asti is super-sweet – think sparkling grape juice with alcohol. I could have cut down on the sugar, but my super-sweet version was pretty tasty. I loved how soft and smooth this was even after being in the freezer overnight. Most of all, though, I loved the shade of pink! This was a big hit with my husband too. Definitely one to make again, and I may try using Prosecco next time. Be sure to check out Michele’s version with white chocolate sauce!

The original recipe says to use a food mill or push the raspberries through a strainer. Michele used her Vitamix, which gave me the idea to use my immersion blender. I blended the mixture and then strained it to remove the seeds. It worked great! I think pushing the whole berries through a strainer would be a lot of work.

Raspberry-Champagne Sorbet

From The Perfect Scoop

1 1/4 cups Champagne or sparkling wine
1/4 cup water
1/2 cup sugar
2 cups raspberries (fresh or frozen)

Mix everything except the raspberries in a medium, nonreactive saucepan. Bring to a boil, stirring occasionally to dissolve the sugar. Remove from the heat, add the raspberries, and cover the saucepan. Let stand 10 minutes. Pass the mixture through a food mill with a fine disk, or use a blender or immersion blender to puree the raspberries. Strain the mixture to remove the seeds. Chill thoroughly and then freeze in your ice cream maker according to the manufacturer’s instructions.


  1. Another Perfect Scoop winner…this looks so refreshing.

  2. Oh, this one looks great. I made the Watermelon Sorbet (minus the chocolate chips but you probably figured that out, right?) today. So good, too. I am going to mark this one to try. It’s so pretty.

  3. Both beautiful and tasty-sounding. 🙂 Yum. Were you celebrating anything?

    • We weren’t celebrating anything, but this would be great for that. Freeze some summer raspberries so you can make this for Valentine’s Day!

  4. Your sorbet looks great! Is this your new camera? I should have saved some berries for garnish but I didn’t think about it until they were all mushed. You used gorgeous glasses for serving. So pretty!

    Also, thanks for typing the recipe!

    • Thanks Michele! It’s my new camera, plus some extra effort setting up the shot. I used a Waterford crystal champagne flute that we got as a wedding gift.

  5. This looks spectacularly refreshing!!!!!

  6. Oh yum, this reminds me of the pineapple champagne version I made a few months ago. I think I’d like raspberry even more – I need to give this one a try before raspberry season is over!

  7. Yum, that looks delicious – a very pretty picture! I think I might have a bottle of raspberry flavored champagne, it would be perfect for this recipe.

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