It's almost the weekend

Friday, September 14, 2012

let's celebrate! 

Raspberry Prosecco Sorbet


2 cups frozen raspberries
1 1/2 cups Prosecco
1/3 cup powdered erythritol
  1. Combine raspberries, prosecco, erythritol and water in food processor and puree until smooth, about 30 seconds.
  2. Transfer mixture to a mesh sieve set over a medium bowl and let drain, pressing on solids to release as much liquid as possible. Discard solids and chill liquids one hour.
  3. Pour into the canister of an ice cream maker and churn according to manufacturer’s instructions. Transfer to an airtight container, press plastic wrap flush to the surface and freeze until firm but not rock hard, 1 to 2 hours.

Image and recipe via.


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