Lunch: Black Pepper-Raspberry Sorbet with Prosecco
Ingredients
One 750-milliliter bottle Prosecco, chilled
3/4 teaspoon freshly ground pepper
1 pint raspberry sorbet, softened slightly
Instructions
In a large bowl, sprinkle the pepper all over the sorbet and fold it in with a rubber spatula. Cover and freeze for about 3 hours, until firm.
Chill 8 champagne saucers. Using a 1/2-ounce ice cream scoop, place 3 scoops of sorbet in each saucer. Pour about 1/3 cup of Prosecco into each saucer.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
