Raspberry-Champagne Soup With Rosemary- Raspberry Sorbet

Ingredients

The sorbet:

• 1 cup sugar
• ½ cup water
• 1 ½ pints fresh raspberries
• 2 tablespoons balsamic vinegar
• 2 ½ tablespoons chopped fresh rosemary

The soup:

• ½ cup sugar
• ½ cup water
• 1 ½ pints fresh raspberries
• 2 cups good-quality Champagne or other sparkling wine, chilled

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    454 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 100 grams carbohydrates; 12 grams dietary fiber; 84 grams sugars; 2 grams protein; 10 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. To make the sorbet, combine the sugar and water in a small saucepan over medium heat. Simmer for 5 minutes and set aside to cool. Place the raspberries, sugar syrup, vinegar and rosemary in a blender and puree until smooth. Let stand for 1 hour. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.
2. To make the soup, combine the sugar and water in a small saucepan over medium heat. Simmer just until the sugar dissolves. Let cool. Place all but one-half cup of the raspberries in a blender with the sugar syrup. Puree until smooth. Strain through a fine mesh sieve and refrigerate until cold.
3. Just before serving, divide the soup mixture among four bowls and add one-half cup of Champagne to each. Place a scoop of the sorbet in the soup and garnish with the remaining raspberries.