YIELD: 8 servings
3/4 cups granulated sugar
2 cups water
1 lemon juice and zest
3 cups champagne, chilled
1 1/2 cups raspberry puree, unsweetened
- Place water, sugar, zest and lemon juice in a sauce pan and bring to a boil. Cook for 1 minute making sure all sugar is dissolved.
- Pour the sugar/water mixture in a shallow pan and freeze until ice has formed inside the edges of the pan about 1 to 2 inches. With a regular dinner fork mix the ice and un-frozen sugar syrup in the middle with the champagne and raspberry puree, and place back in the freezer. Freeze for approximately 2 1/2 hours more.
- Again with a dinner fork, mix the frozen granular mixture. If not completely frozen, leave in the freezer a while longer. Fluff with a fork before service. Garnish with fresh raspberries and mint.
Recipe submitted Pastry Chef Claude Broome, The Ringling (art) Museum, Orlando, FL (Guest Services)