Rose Brut Champagne Float with Raspberry Sorbet

Name: Rose Brut Champagne Float with Raspberry Sorbet
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT9H45M0.000S
Yield: 1 quart raspberry sorbet and about 6 floats per bottle of Champagne
Cuisine: american
Ingredients: 1 1/2 cups water; 2 cups sugar; 4 (1/2-inch by 3-inch) strips lemon peel; 4 1/2 cups fresh raspberries, or frozen, thawed raspberries; 1/2 cup Rose brut Champagne, chilled; 1 tablespoon fresh lemon juice; 1 bottle Rose brut Champagne, chilled; 1 recipe raspberry sorbet; 1/2 pint fresh raspberries, for garnish

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Rose Brut Champagne Float with Raspberry Sorbet

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Level: Easy
Yield: 1 quart raspberry sorbet and about 6 floats per bottle of Champagne
Nutritional Analysis

Per Serving

Serving Size

1 of 24 servings

Calories

111

Total Fat

0

Saturated Fat

0

Carbohydrates

22

Dietary Fiber

2

Sugar

19

Protein

0

Cholesterol

0

Sodium

3

Total: 9 hr 45 min
Prep: 15 min
Inactive: 9 hr 30 min

Level: Easy
Yield: 1 quart raspberry sorbet and about 6 floats per bottle of Champagne
Nutritional Analysis

Per Serving

Serving Size

1 of 24 servings

Calories

111

Total Fat

0

Saturated Fat

0

Carbohydrates

22

Dietary Fiber

2

Sugar

19

Protein

0

Cholesterol

0

Sodium

3

Total: 9 hr 45 min
Prep: 15 min
Inactive: 9 hr 30 min

Ingredients

For the Raspberry Sorbet:

1 1/2 cups water

2 cups sugar

4 (1/2-inch by 3-inch) strips lemon peel

4 1/2 cups fresh raspberries, or frozen, thawed raspberries

1/2 cup Rose brut Champagne, chilled

1 tablespoon fresh lemon juice

For the float:

1 bottle Rose brut Champagne, chilled

1 recipe raspberry sorbet

1/2 pint fresh raspberries, for garnish

Directions

To make the sorbet: Combine the water, sugar, and lemon peel in a medium saucepan over high heat. Bring mixture to a boil, and boil, stirring constantly, for 2 minutes until the sugar is dissolved. Transfer to a heatproof container and chill completely.
Remove and discard the lemon peel from the chilled syrup. Combine the syrup and the raspberries and place the mixture in batches in a blender. Process each batch until smooth. Strain mixture through a fine-mesh strainer, pressing to extract all of the juices. Discard seeds and any remaining pulp. Stir Champagne and lemon juice into the raspberry mixture until combined.
Pour the raspberry mixture into an ice cream machine and churn according to the manufacturer's directions. (This sorbet may take a little longer because of the alcohol content.) Remove sorbet from the ice cream maker, place in freezer-safe containers, and freeze until firm, about 8 hours.
For the floats: Place 3 tiny, tablespoon-sized scoops of the Raspberry Sorbet into each Champagne flute. Slowly pour the Champagne over the sorbet. Garnish each glass with fresh raspberries, if desired. Serve immediately.