Sep 15, 2009 Raspberry-Champagne Soup With Rosemary-Raspberry Sorbet An easy and spectacular dessert to serve during any celebratory occasion. By Source: New York Times Dessert Fruit American Spring Summer Freeze Easy Recipes Leave a Comment Save Recipe Print Email Just before serving, divide the soup mixture among four bowls and add one-half cup of Champagne to each. Place a scoop of the sorbet in the soup and garnish with the remaining raspberries. Related Articles Also: SAVEUR's recipe for raspberry sorbethttp://events.nytimes.com/recipes/10026/1996/06/02/Raspberry-Champagne-Soup-With... Save Recipe Print Email More from Saveur.com Pasta and Potato Salads Recipes for New Potatoes Gin-Based Cocktails Sweet Carrot Recipes Fried Finger Food Recipes Related Links Recipes Raspberries in Pink Champagne Gelée Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?