Preparation:
Position knife blade in food processor bowl. Add raspberries and sugar; process until smooth. Strain raspberry mixture through a sieve, and discard seeds. Transfer mixture to a large bowl; add champagne and orange juice, stirring well. Pour raspberry mixture into freezer can of a 1-gallon ice cream maker. Freeze according to manufacturer's instructions. (Mixture may take longer to freeze due to addition of champagne.) Place in freezer for an hour or longer to harden, if desired. Scoop sorbet into individual dessert bowls. Garnish with fresh raspberries, if desired. Serve immediatel |
