Options

Format:
Include:
PRINT
See more
Photo: Jody Horton

Black Pepper-Raspberry Sorbet with Prosecco

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.

Food & Wine JUNE 2011

  • Yield: 8
  • Total:10 Minutes

Ingredients

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

Preparation

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.

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.

advertisement

Go to full version of

Black Pepper-Raspberry Sorbet with Prosecco recipe

advertisement