Frozen Kir Royale

Serves 6

Raspberry Sorbet*

1 1/2 pounds unsweetened frozen raspberries, thawed
1/4 cup cassis
About 2/3 cup granulated sugar
1 teaspoon freshly squeezed lemon juice
Pinch of kosher salt
1/2 cup water
*Or use store bought raspberry sauce
1 recipe Champagne Sabayon (see below)



To make the sorbet:
In a food processor, purée the raspberries until smooth. Strain through a fine-mesh sieve into a bowl, discarding the seeds. You should have just under 2 cups purée. Whisk in the cassis, sugar, lemon juice, salt, and water, adjusting the sugar according to the sweetness of the berries. Cover and

refrigerate until well chilled, at least 2 hours.

Freeze the berry mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to a covered container and place in the freezer until scoopable, about 1 hour.


Champagne Sabayon

Makes about 3 cups

8 large egg yolks
1/2 cup sugar
Pinch of kosher salt
3/4 cup Champagne
1 cup heavy whipping cream

Prepare an ice bath. Whisk together the egg yolks, sugar, and salt in a large stainless steel bowl. Whisk in the Champagne.

Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk the egg mixture vigorously for 3- 4 minutes, until it is thick and there are no air bubbles, about 5 minutes. The sabayon will mound slightly when dropped from the whisk.

Remove the bowl from the pan and place over the ice bath. Whisk until cold.

Whip the cream until soft peaks form. Fold the cream into the sabayon. Refrigerate until ready to use.


To serve:
Place scoops of the sorbet in beautiful tall glasses. Top with the sabayon and serve immediately.

Planning Ahead
The sorbet may be made 2 days in advance