- 750ml bottle of your favourite MCC sparkling wine, chilled
- 3/4 tsp freshly ground pepper
- 500ml raspberry sorbet, softened slightly
- 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.
- Chill 8 martini saucers. Using an ice cream scoop, place 3 scoops of sorbet in each saucer. Pour about 1/3 cup of MCC into each saucer.
- Serve immediately.
Recipe inspired by Foodandwine.com.