Ingredients:

  • 12 oz (340 g) Frozen or Fresh Raspberries
  • ¾ cup (150 g) Granulated Sugar
  • ¾ cup (175 ml) Filtered Water
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 1 Tbsp (15 ml) Raspberry Liqueur (optional)
  • 1 bottle (750 ml) Chilled Prosecco (Brut or Extra Dry)
  • Fresh raspberries and Mint sprigs (for garnish)

Instructions:

  1. In a small saucepan, combine the sugar and water. Heat over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture is clear (about 3–5 minutes). Remove from heat.
  2. Add the simple syrup, raspberries, and lemon juice (and liqueur, if using) to a blender. Blend until completely smooth and liquid.
  3. Crucially, pour the raspberry mixture through a fine mesh sieve into a clean bowl, using a rubber spatula to press all the liquid through. Discard the seeds and solids left behind.
  4. Cover the liquid base and chill in the refrigerator for at least 60 minutes, or until the mixture is very cold (around 40°F / 4°C). This is vital for a smooth texture.
  5. Following your ice cream maker’s instructions, pour the chilled base into the frozen churning bowl. Churn for 25–30 minutes, or until the sorbet has the consistency of soft-serve ice cream.
  6. Transfer the soft sorbet to an airtight container and freeze for another 2–3 hours to firm up for perfect scooping.
  7. Ensure your Champagne flutes or coupe glasses are thoroughly chilled (pop them in the freezer for 15 minutes before serving).
  8. Place one generous scoop of Raspberry Sorbet (about 2–3 Tbsp) into the base of each chilled flute.
  9. Slowly top the sorbet with chilled Prosecco. The sorbet will immediately begin to dissolve, creating a bubbly froth and a gorgeous sunset hue.
  10. Add a fresh raspberry or a small mint sprig to the rim. Serve the Raspberry Sorbet Bellinis immediately.