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creative_cooksBlack Pepper Raspberry Sorbet with Prosecco
One 750-milliliter bottle Prosecco, chilled
3/4 teaspoon freshly ground pepper
1 pint raspberry sorbet, softened slightly
In a large bowl, sprinkle the pepper all over the sorbet and fold it in with a rubber spatula. Cover and freeze for about 3 hours, until firm.
Chill 8 champagne saucers. Using a 1/2-ounce ice cream scoop, place 3 scoops of sorbet in each saucer. Pour about 1/3 cup of Prosecco into each saucer.
MAKE AHEAD: The black pepper–raspberry sorbet can be frozen for up to 3 days.
NOTE: Prosecco is an Italian sparkling wine; generally a Dry or Extra Dry ; normally made from Glera (“Prosecco”) grapes
One 750-milliliter bottle Prosecco, chilled
3/4 teaspoon freshly ground pepper
1 pint raspberry sorbet, softened slightly
In a large bowl, sprinkle the pepper all over the sorbet and fold it in with a rubber spatula. Cover and freeze for about 3 hours, until firm.
Chill 8 champagne saucers. Using a 1/2-ounce ice cream scoop, place 3 scoops of sorbet in each saucer. Pour about 1/3 cup of Prosecco into each saucer.
MAKE AHEAD: The black pepper–raspberry sorbet can be frozen for up to 3 days.
NOTE: Prosecco is an Italian sparkling wine; generally a Dry or Extra Dry ; normally made from Glera (“Prosecco”) grapes
