Raspberry Rose Honey Sorbet topped with a Prosecco pour
Ingredients
8 c raspberries (ripe)
1 c honey
1 c rose water
Additional:
1 egg
Prosecco
Dried rose petals
Method
In a small pot, over LOW-MED heat—combine the rose water and honey. Stir occasionally and allow the honey to dissolve. After about roughly 5mins, remove from heat and let the syrup cool fully. Place into an airtight container and store in the fridge until needed.
Wash, drain and gently pat dry the raspberries and unshelled/uncooked egg.
Next, In a blender, puree the berries until smooth. Using cheesecloth or metal sieve, strain the berry puree into a large bowl. Use a rubber spatula or spoon to press the puree through. To the puree—whisk in 1/2 c of the infused syrup. Then, carefully place the cleaned egg into the puree. If the egg floats, then a sufficient amount of syrup has been added. However, if the egg sinks to the bottom—add in an additional 1/4 c of syrup. Repeat this process, using 1/4 c as needed to render the “floating” result.
Now that the puree is ready, pour into an ice cream maker and process the berry base per the directions or setting for “sorbet”. Once complete, scoop desired amount and top with Prosecco *optional*. Store any remaining in an airtight container and place in the freezer.
Chef Note: If you don’t have an ice cream maker, you can use a standard loaf pan (8.5” x 4.5” x 2.25”). Pour the infused berry puree into the loaf pan and gently cover with a reusable silicone food lid or clear wrap. This is done to prevent ice crystals from forming. Place into the freezer for 4-6 hours. The sorbet will keep will in the freezer for 2-3 months.