Champagne Fruit Ice

Champagne Fruit Ice
From Marcel's Monthly Newsletter, COOK CREATE CELEBRATE: February 2013
  1. 24 ounces Champagne (or Cava or Prosecco), chilled
  2. 2 pints lemon sorbet
  3. 1 pint raspberries
  4. lemon zest
  1. In individual dessert cups, scoop 1/4 cup lemon sorbet. Top with 3-4 fresh raspberries. Sprinkle with lemon zest. Pour 2-3 ounces Champagne on top (this is great to do in front of your guests at a dinner party because of the bubbles and refreshing sound it makes.) Serve Immediately.
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