Raspberry-Champagne Soup With Rosemary- Raspberry Sorbet
Updated November 7, 2023
- Total Time
- 1 hour 30 minutes, plus chill time
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Ingredients
THE SORBET
1 cup sugar
½ cup water
1 ½ pints fresh raspberries
2 tablespoons balsamic vinegar
2 ½ tablespoons chopped fresh rosemary
THE SOUP
½ cup sugar
½ cup water
1 ½ pints fresh raspberries
2 cups good-quality Champagne or other sparkling wine, chilled
Nutritional analysis per serving (4 servings)
107 grams carbs; 517 calories; 1 gram polyunsaturated fat; 2 grams fat; 15 grams fiber; 13 milligrams sodium; 3 grams protein; 88 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the sorbet, combine the sugar and water in a small saucepan over medium heat. Simmer for 5 minutes and set aside to cool. Place the raspberries, sugar syrup, vinegar and rosemary in a blender and puree until smooth. Let stand for 1 hour. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.
- Step 2
To make the soup, combine the sugar and water in a small saucepan over medium heat. Simmer just until the sugar dissolves. Let cool. Place all but one-half cup of the raspberries in a blender with the sugar syrup. Puree until smooth. Strain through a fine mesh sieve and refrigerate until cold.
- Step 3
Just before serving, divide the soup mixture among four bowls and add one-half cup of Champagne to each. Place a scoop of the sorbet in the soup and garnish with the remaining raspberries.
Private Notes