Title: Kir Royale Sorbet
Categories: March 1994
Yield: 1 servings

2/3 c Sugar
2/3 c Water
2 1/2 c Raspberries
1 c Champagne
1/4 c Creme de cassis
1 1/2 tb Fresh lemon juice

In a small heavy saucepan combine sugar and water and bring to a boil,
stirring until sugar is dissolved. Remove pan from heat. in a blender or
food processor puree raspberries with Champagne, creme de cassis, and sugar
syrup until smooth. Force puree through a fine sieve set over a bowl,
pressing hard on solids, and stir in lemon juice.

Chill mixture until cold and freeze in an ice-cream maker.

Makes about 1 quart.

Gourmet March 1994

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