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Ingredientes
- 1/2 c. sugar
- 1/2 c. water
- 1 pt strawberries hulled, minced
- 2 Tbsp. cassis
- 1 pt berry sorbet, such as blackberry, raspberry, or possibly marionberry Mint sprigs for garnish
Direcciones
- In advance, combine the sugar and water in a pan. Bring to a boil and simmer, stirring occasionally, till clear. Puree the strawberries with cassis in a blender or possibly food processor. Stir together the puree and sugar syrup. Place in a container and refrigerateat least 4 hrs.
- To serve, open the champagne and stir into cool berry puree. Let the fizzing subside. Arrange a scoop of sorbet in each of four soup bowls. Pour in the cool champagne mix. Garnish with mint, and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 4 servings | |
| Calories 97 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 1mg | 0% |
| Total Carbs 25.0g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 24.98g | 17% |
| Protein 0.0g | 0% |
