Raspberry Champagne Sorbet is the celebratory dessert to end all celebratory desserts. Think New Year's Eve, Valentine's Day, Mother's Day, graduations, showers, weddings ~ all of life's big moments should end with a delicious treat like this.
Put the water and sugar in a medium sauce pan and bring to a boil, stirring to dissolve the sugar.
Add the berries and bring back to a boil. Cook for a minute to soften the berries. Note: if you are using frozen berries this will take a little longer.
Puree the mixture in a blender. I used my Vitamix. Note: be careful when pureeing hot mixtures, they have a tendency to explode out of the blender, so be sure to have the lid on and cover with a towel for added security. You may want to let it cool before blending.
If necessary, strain the mixture to remove seeds. Make sure you get everything you can through the strainer, leaving just the seeds. Put the puree into a storage container and stir in the champagne. Cover and chill in the refrigerator until cold. You can also leave it overnight.
Process the chilled mixture in your ice cream machine according to its instructions, mine takes about 20-30 minutes. Your sorbet will be on the soft side at this point. Spoon it into a chilled container and put in the freezer to firm up for a few hours. Note: the alcohol in this sorbet will keep it scoopable, so you can actually make this the day before if you like.
Serve in small bowls. You can also add a little champagne to the bowls if you like.
How to make a non-alcoholic version:
If you don't do alcohol, you can use one of the many good non-alcoholic sparkling wines on the market, here's a good guide. And you can always fall back on Martinelli's sparkling cider.Take note that while non alcoholic wines will work, they will not provide the softening benefit that alcohol brings to sorbet, so plan to enjoy it the day you make it.