Black Pepper-Raspberry Sorbet with Prosecco

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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. More Sparkling Wine Cocktails

By James Holmes
June 2011

Gallery

Credit: © Jody Horton

Recipe Summary

total:
10 mins
Yield:
8
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Ingredients

Directions

  • 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.

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  • 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.

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