Raspberry, Blood Orange, And Prosecco Sorbet
Since we planned on cheese fondue for our New Year's Eve dinner, I knew we'd want a light dessert, but I still wanted something that felt fancy and celebration-worthy. After flipping through some cookbooks looking for ideas, I landed on some sorbet recipes in The Craft of Baking and thought sorbet would be a refreshing after-dinner treat. I was torn between the recipe for blood orange sorbet and one for raspberry prosecco sorbet. When I asked Jeff which he would prefer, he suggested combining them. We ended up with a citrusy, berry sorbet flavored with bubbly prosecco.
Raspberry, Blood Orange, And Prosecco Sorbet (adapted from The Craft of Baking)
1 cup plus 3 tablespoons sugar
6-ounce package fresh raspberries
3 or 4 blood oranges
1 1/2 cups prosecco
In a small saucepan, combine 1 cup of sugar with 3/4 cup water. Bring to a boil, and stir until sugar is dissolved. Transfer the simple syrup to a bowl, cover, and refrigerate until chilled, about 1 hour.
In a small bowl, mash raspberries with the 3 tablespoons of sugar. Cover and set aside for 1 hour.
Juice the blood oranges, and measure out 1/2 cup of juice. Cover and refrigerate.
Scrape the raspberries and their juices into bowl of food processor, add 1 cup of water, and process until smooth.
Strain puree through fine-mesh sieve set over a large bowl. Discard the seeds.
Stir the simple syrup, blood orange juice, and prosecco into the raspberry puree.
Freeze mixture in ice cream maker according to manufacturer's directions. The mixture will still be slushy when it's done because of the alcohol.
Transfer sorbet to an airtight container, press plastic wrap against the surface, cover, and freeze until firm, about 2 hours.
The sorbet will keep for up to 5 days.
I got my light, refreshing dessert made elegant and effervescent with the addition of prosecco.
Do you like sorbet? What's your favorite flavor?