<p>Chef James Holmes of Olivia, in Austin, topped raw oysters with this sweet-savory sorbet before deciding it would make an excellent cocktail with Prosecco. A good-quality, store-bought raspberry sorbet is a fine shortcut.</p>
<p><b>Recipe:</b> <a href="http://gogonow.org/recipefinder/black-pepper-raspberry-sorbet-prosecco-recipe-fw0611%22 target="_blank"><b>Black Pepper-Raspberry Sorbet with Prosecco</b></a></p>
Jody Horton