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Bring all ingredients to the boil and boil 2 minutes. Cool.
Blend raspberries in a food processor and pass twice through a fine sieve
Add the framboise extract, sorbet syrup and lemon juice, and stir.
Taste the mix to make sure it is sweet enough to complement the dryness of the champagne.
Pre-chill serving glasses.
Place 10 raspberries in each glass and a scoop of sorbet over the top.
Pour 5 to 6 tablespoon of champagne over the sorbet and serve immediately.
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