Black Pepper and Raspberry Bubbly Sorbet

Bubbly and raspberry sorbet meet together in a martini glass to cleanse your pallet in a beautiful manner. Here’s how to pull it off…



  • 750ml bottle of your favourite MCC sparkling wine, chilled
  • 3/4 tsp freshly ground pepper
  • 500ml raspberry sorbet, softened slightly


  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 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.
  3. Serve immediately.

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