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Black Pepper-Raspberry Sorbet with Prosecco

Photo: Jody Horton
Total time 10 mins
Yield 8
Chef James Holmes of Olivia, in Austin, topped raw oysters with this sweet-savory sorbet before deciding it would make an excellent cocktail with Prosecco. A good-quality, store-bought raspberry sorbet is a fine shortcut.

Ingredients

  • 1 bottle Prosecco, chilled
  • 3/4 teaspoon freshly ground pepper
  • 1 pint raspberry sorbet, softened slightly

How to Make It

  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.