Black Pepper-Raspberry Sorbet with Prosecco

Chef James Holmes of Olivia, in Austin, topped raw oysters with this sweet-savory sorbet before deciding it would make an excellent cocktail with Prosecco. A good-quality, store-bought raspberry sorbet is a fine shortcut.


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  • Total Time:
  • Servings: 8
  • Time(Other): Plus 3 hr freezing

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  • One 750-milliliter bottle Prosecco, chilled
  • 3/4 teaspoon freshly ground pepper
  • 1 pint raspberry sorbet, softened slightly

How to make this recipe

  1. In a large bowl, sprinkle the pepper all over the sorbet and fold it in with a rubber spatula. Cover and freeze for about 3 hours, until firm.

  2. Chill 8 champagne saucers. Using a 1/2-ounce ice cream scoop, place 3 scoops of sorbet in each saucer. Pour about 1/3 cup of Prosecco into each saucer.

Make Ahead

The black pepper–raspberry sorbet can be frozen for up to 3 days.

Contributed By Photo © Jody Horton Published June 2011

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