Frozen Kir Royale


Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

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.



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 machine manufacturer’s instructions.

Serve the sorbet, topped with the Champagne sabayon, in beautiful tall glasses.