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Sunday, 16 June 2013

Black Pepper–Raspberry Sorbet with Prosecco

Serves: 8 Edit
Total Time: 10 min

Ingredients
  • 3/4 teaspoon(s) freshly ground pepper
  • 1 pint(s) raspberry sorbet, softened slightly
  • 1 bottle(s) (750-milliliter) Prosecco, chilled
Directions
  1. 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.
  2. 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. 
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