Recipe courtesy of Emeril Lagasse
9 hr 45 min
15 min
9 hr 30 min
1 quart raspberry sorbet and about 6 floats per bottle of Champagne


For the Raspberry Sorbet: 
  • 1 1/2 cups water
  • 2 cups sugar
  • 4 (1/2-inch by 3-inch) strips lemon peel
  • 4 1/2 cups fresh raspberries, or frozen, thawed raspberries
  • 1/2 cup Rose brut Champagne, chilled
  • 1 tablespoon fresh lemon juice
For the float:
  • 1 bottle Rose brut Champagne, chilled
  • 1 recipe raspberry sorbet
  • 1/2 pint fresh raspberries, for garnish


To make the sorbet: Combine the water, sugar, and lemon peel in a medium saucepan over high heat. Bring mixture to a boil, and boil, stirring constantly, for 2 minutes until the sugar is dissolved. Transfer to a heatproof container and chill completely.

Remove and discard the lemon peel from the chilled syrup. Combine the syrup and the raspberries and place the mixture in batches in a blender. Process each batch until smooth. Strain mixture through a fine-mesh strainer, pressing to extract all of the juices. Discard seeds and any remaining pulp. Stir Champagne and lemon juice into the raspberry mixture until combined.

Pour the raspberry mixture into an ice cream machine and churn according to the manufacturer's directions. (This sorbet may take a little longer because of the alcohol content.) Remove sorbet from the ice cream maker, place in freezer-safe containers, and freeze until firm, about 8 hours.

For the floats: Place 3 tiny, tablespoon-sized scoops of the Raspberry Sorbet into each Champagne flute. Slowly pour the Champagne over the sorbet. Garnish each glass with fresh raspberries, if desired. Serve immediately.

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