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Ingredients
- • 8 pints fresh raspberries
- • 1/4 cup sugar
- • 8 cups fresh orange juice
- • 4 cups champagne
- • 2 teaspoons fresh orange zest
- • Fresh mint leaves
- • 16 ounces Greek yogurt
- • 8 ounces mascarpone
- • Juice and zest from one fresh lemon
Preparation
Step 1
Combine first five ingredients in a small stock pot over medium heat. Simmer for 30 minutes. Remove from heat and let cool completely. Add yogurt and 2 teaspoons chopped, fresh mint and puree with hand blender. Chill for four hours. Top with a dollop of lemon mascarpone.
Lemon mascarpone
Mix juice and lemon zest into 8 ounces of mascarpone.