Frozen Kir Royale

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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 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