Ingredients Jump to Instructions ↓

  1. One 750-milliliter bottle Prosecco, chilled

  2. 3/4 teaspoon freshly ground pepper

  3. 1 pint raspberry sorbet, softened slightly

Instructions Jump to Ingredients ↑

  1. In a large bowl, sprinkle the pepper all over the sorbet and fold it in with a rubber spatula. Cover and freeze for about 3 hours, until firm.

  2. Chill 8 champagne saucers. Using a 1/2-ounce ice cream scoop, place 3 scoops of sorbet in each saucer. Pour about 1/3 cup of Prosecco into each saucer.


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