Raspberry Champagne sorbet

1 1/4 cups Champagne or sparkling wine (I used Prosseco)
1/4 cup water
1/2 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 their instructions.

Recipe from The Perfect Scoop


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