By Chef Alli

Raspberry Champagne Sorbet


3-4 cups fresh raspberries, frozen
2-3 Tbs. honey or agave nectar
1 tsp. lemon juice
1/8 tsp. lemon zest


Place the frozen raspberries into the bowl of a food-processor; add the honey or agave nectar, lemon juice and zest. Process until smooth, adding Champagne as needed, through the feeding tube, a bit at a time until sorbet reaches the desired consistency.  Serve at once!

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to