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Emily Luchetti

Frozen Kir Royale

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
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By Emily Luchetti

Published 1993

  • About

Framboise sorbet and Champagne sabayon are combined to make a dessert out of the popular French aperitif It is wonderful served with Brown Butter Madeleines.

Ingredients

  • 12 cups raspberries
  • 1 cup framboise liqueur
  • 1 cup

Method

Purée the raspberries through a food mill fitted with a medium strainer. Strain the purée through a medium sieve to eliminate any seeds. You should have 3½ cups of purée. Place it in a bowl and add the framboise, simple syrup, lemon juice, and salt.

Freeze the sorbet according to ice cream mach

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