As I reflect back on 2010 I am reminded of the ebbs and flows of the year. There were a lot of good moments; Eli entered the 7th grade and each day upon pick up, I ask him how was school and he responds by saying, “Mom, I love school”, Isaac is learning the violin and found his sport; baseball, and Levi-well Levi is 5. He is partial to art, he helps me in the kitchen, and simply gives the best hugs and kisses of all the men in my house.
As we prepare to bring in the new year and toast to 2011, I will toast to having healthy and happy boys who continue to thrive and grow and become individuals, to M for hanging in there and for always persevering and to me-whom after a three year hiatus, is starting to get back into the working world.
I also, toast all of you, whom continue to support this little blog, a safe place where I can tell you my stories, share my passion for food and most importantly, make new friends. Happy and Healthy New Year to all of you and may all your dreams come true in the coming year!
adapted from David Lebovitz’s The Perfect Scoop
yield: 2 cups
1 1/4 cups Champagne or sparkling wine (I used Prosseco)
1/4 cup water
1/2 cup sugar
2 cups raspberries, fresh or frozen (I used a combo)
• mix the Champagne, water, and sugar in a medium nonreactive saucepan. bring to a boil. add the raspberries, remove from the heat, and cover. let stand for 10 minutes
• pass the mixture through a food mill with a fine disk, or press it firmly through a mesh strainer with a flexible rubber spatula. discard the seeds.
• chill the mixture thoroughly, then freeze it in your ice cream maker according their instructions.
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Related Champagne Desserts
Sparkling Champagne Cupcakes – Sprinkle Bakes
Lemon Champagne Moose – Bakers Royale
Chestnut Macaroons with pink Champagne filling – Mowielicious
Champagne Vanilla Pudding – Family Fresh Cooking
Champagne-Panna Cotta with Sugared Grapes – Piece of Cake
Happy New Year, Everyone!