By Emily Luchetti
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.
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