Raspberry Champagne Sorbet Pops

More than anything else, I love a nice scoop of Vanilla Ice Cream. Haggen Dasz is on of my absolute favorites.  But every so often I have a craving for some sorbet. Usually when I have a taste for something a little lighter. 

One of my favorite things to do with sorbet is put it in wine.  A scoop of mango or peach sorbet in a glass of Moscato could make my night, especially after a long week.  Lately I’ve been seeing a lot of posts on IG with a ice pop in a glass of wine or champagne.  I decided to try making an ice pop with champagne.  It was as refreshing as a scoop of sorbet in a glass of wine, but it was more portable, if that make sense lol. 

These ice pops were super easy to make.  I simply poured the champagne into the blender, along with some sugar and some frozen raspberries.  Your favorite wine could even be used to instead of champagne.  After blending on high I strained the mixture, to catch any raspberry seeds.  Then I put the mixture into the ice cream maker.  Just before the sorbet was completely frozen I removed it from the ice cream maker, to pour into the ice pop molds.  I only did this step the save freezer time.  The ice cream maker made the sorbet frozen enough, so I didn’t have to leave the ice pops in the freezer to freeze overnight If you don’t want to make ice pops, continue freezing your sorbet in the ice cream maker.  If you do not have an ice cream maker, place the mixture in a shallow freezer safe container and freeze. Once frozen, break into pieces and purée in a blender or food processor until smooth.

Raspberry Champagne Sorbet Pops

Ingredients
2 cups Champagne  (Korbel Sweet Rose)
4 cups frozen raspberries
1/2 cup sugar

Directions

  1. Pour champagne into blender, add sugar and frozen raspberries.  Blend until smooth. 
  2. Strain mixture through a fine mesh strainer. 
  3. Pour mixture into ice cream maker. 
  4. Before the mixture is completely frozen pour into ice pop molds.  (If you don’t want to make ice pops, continue freezing your sorbet in the ice cream maker.  If you do not have an ice cream maker, place the mixture in a shallow freezer safe container and freeze. Once frozen, break into pieces and purée in a blender or food processor until smooth.)
  5. Remove ice pops from molds, and enjoy. 

I took my recipe a step further and dipped a few in white chocolate magic shell.   I found this video on YouTube, and it worked great. 

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