By Chef Alli
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!