Raspberry-Champagne Sorbet

Oh my, another raspberry winner. I used Clairette de Die, which is fizzy and flowerier than champagne. And work very well. I'll do this again, maybe tomorrow even, since we've still got some Clairette and raspberries and we just ate all of this.

The whole recipe makes only about 2cups. My freezer, which can't do more than 1 liter, also doesn't like to do small amounts, so I think I'll double it for the next batch.

I put the raspberries through the finest disk on the food mill and then through a fine-mesh sieve. This was much easier than trying to force it all through the sieve first off.