Raspberry Lychee Sorbet Served with Champagne (Champagne Floats)

Raspberry Lychee Sorbet  5 Raspberry Lychee Sorbet Served with Champagne (Champagne Floats)
Pin It

As some of you may have noticed, things look a little different around here.  I thought it was time Gourmande in the Kitchen had a bit of a facelift.

I’ve been itching to make a change for some time but could never settle on a look until recently when I redesigned my portfolio.  I knew then that I wanted to create a cohesive look for both the blog and the website so I gravitated towards a simpler color scheme with a clean design.  I hope you find it welcoming and that you’ll linger a while and take a look around.

Raspberry Lychee Sorbet  3 2 Raspberry Lychee Sorbet Served with Champagne (Champagne Floats)

In any case, I firmly believe that changes should be celebrated and no celebration is complete without either dessert or champagne, and since I tend to be indecisive by nature I settled on both.

This is a dessert that doubles as a cocktail, with a hint of sweetness, but still tart and refreshing.  The recipe is simplicity itself, lychees and raspberries are pureed together to create a tangy sweet sorbet; a few drops of rosewater ( if you’ve ever had rosewater you’ve probably never forgotten it’s tantalizing perfume) adds a subtle floral note and the sorbet is served in shallow pools of bubbly champagne.

Raspberry Lychee Sorbet  2 3 Raspberry Lychee Sorbet Served with Champagne (Champagne Floats)

It’s quite an extraordinary partnership of tastes, and each spoonful is pure luxury as the sorbet slowly melts into the champagne.

A votre santé mes amis!

Raspberry Lychee Sorbet  4 4 Raspberry Lychee Sorbet Served with Champagne (Champagne Floats)

Raspberry Lychee Sorbet Served with Champagne Recipe (Champagne Floats)

Prep Time: 15 minutes

Cook Time: 30 minutes

This is a dessert that doubles as a cocktail, with a hint of sweetness, but still tart and refreshing.

Ingredients

  • 1 ½ cups/280g frozen raspberries
  • 1 can (20 oz/565g) can of lychees packed in their own juices
  • A few drops of rosewater

Instructions

  1. Purée the raspberries with the lychees and their juices in a high speed blender or food processor until smooth.
  2. Scrape the purée through a fine sieve into a bowl; pressing to discard the seeds.
  3. Stir a couple drops of rosewater into the raspberry/lychee purée and pour into ice cream maker.
  4. Freeze according to the manufacturer’s instructions until set, about 25-30 minutes.
  5. Transfer the sorbet to a plastic container and freeze until completely set and firm, about 1 hour.
  6. To make the floats: Place a small scoop of the sorbet into a glass.
  7. Slowly pour the Champagne over the sorbet. Garnish each glass with fresh raspberries, if desired.
  8. Serve immediately.

Notes

Gluten Free, Grain Free, Vegetarian, Vegan, Paleo

http://gourmandeinthekitchen.com/2012/raspberry-lychee-sorbet-champagne-recipe/

pixel Raspberry Lychee Sorbet Served with Champagne (Champagne Floats)

NEVER MISS A RECIPE!

Subscribe by email and get the latest posts automatically delivered to your inbox so you never miss a recipe.

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    4 − 2 =

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  1. says

    I had fresh lychees the other day for the first time. I’d had them out of a can before but never fresh.

    Totally agree with no celebration without champagne or dessert and this one is out of this world!

  2. says

    Mmmhhh, that is an awesome sorbet and flavor combination! Heavenly.

    As I’m not a fan of champagne, I’d say that no celebration is complete without dessert! ;-P

    Nice new blog look!

    Cheers,

    Rosa

  3. Naomi says

    This is so lovely, Sylvie! I love the flavor pairing. That first photo is just gorgeous-the melting movement, beautiful!

    I’m loving the new look!

  4. says

    I love the simplicity and elegance of the new look. It’s totally you!

    Delicious recipe too! Love the use of rosewater. I think more people need to use it in their desserts!

  5. says

    OMG!!! I have no words to describe how beautiful your photos are! Splendid also won’t suffice, but that’s all I got! Gorgeous!

  6. says

    It’s really, really lovely, Sylvie. The look is so clean, which highlights your photos beautifully. Of course, I think you could surround your photos with a camo pattern and they’d still look fantastic. ;)

  7. CarolynH says

    Love the new look. The recipe is a hit. I can almost taste it now. Nice how it doubles as dessert & a cocktail.

  8. says

    Sylvie,
    Absolutely love your new fresh look, really makes your photos pop. Would love a bowl of your raspberry lychee sorbet – lychees are one of my favorite fruits.

  9. says

    Sylvie, as soon as I read Lychee and Champagne, I ran right over to your beautiful space! Love this recipe..I’m drooling! xx

  10. says

    Your new look is fabulous…simple and elegant. And this dessert is stunning! What a delicious combination…perfect for any celebration. Have a great weekend!

    PS…congrats on the Top 9!

  11. says

    Wow! What I wouldn’t do for a raspberry lychee sorbet right now, I don’t even care that it’s breakfast time. Congratulations on a much deserved Top 9, this looks incredible. Have a great weekend!

  12. says

    Sylvie, what a perfect way to celebrate your blogs new look! Both are stunning. My daughter would love this, since she adores lychee, I will take her share of champagne :)

  13. says

    I love the new look on your lovely blog! :)

    This raspberry lychee champagne sorbet looks stunning, nearly to beautiful to savour! :) Yummy deliciousness!

  14. Cristina says

    Sylvie: What a vibrant and tasty dessert/cocktail sorbet! I love this idea of it serving as either. Welcome Spring-time for sure.

  15. says

    Such a pretty congratulatory dessert! Love the idea of sorbet in champagne. Your new look is fabulous too. I have the same plan for a facelift, only trying to find enough time to do it!

  16. says

    I love the fresh look and the delicious recipe: how beautiful is that large red glass?! So cold and so yummy… I love that colour and that flavour combination!
    Have a nice week, K

  17. says

    I love the redesign, Sylvie! And I’m totally wanting one of these ‘floats’. Maybe I can substitute sparkling grape juice for the champagne (pregnancy). ;-) Mmm!

  18. says

    Oh I am ready for champagne in any form and with almost anything. Love the lychee/raspberry pairing. Love the new look too. Elegant just like you.

  19. says

    Wow, Sylvie, these look incredible! I’m a huge lychee lover, and paired with the raspberries in this sorbet, takes it to an entirely new level. Your images, as always, are clean and gorgeous, but that second image is unreal. xo

  20. says

    Oh my gosh, I just want to jump into that glass overfilled with sorbet and suck it all in! Its never a good idea coming to your blog because then I cannot manage to get out of it :-)
    LOVE your new design. All you people are face-lifting your blogs which is making me consider putting a knife on mine too. Maybe I should?

  21. says

    love these photos and the color palate! the recipe sound delightful… i love lychees! the pairing with raspberries sounds perfect. such a gorgeous blog!

  22. says

    I grew up eating lychee and always get so excited when I see recipes that use them. They’re one of my favorite fruits and I love seeing how people use them. Thank you for this wonderful recipe, I cannot wait to try it. I wonder if I can substitute lychee liqueur instead of the rosewater…

    • Can this be made without an ice cream maker? I don't have one says

      I don’t have an ice cream maker- is there another way to make it?

      • says

        You won’t be able to achieve the smooth texture of sorbet without an ice cream machine but you can certainly make this into a granita by freezing the liquid and then scraping it with the tines of a fork every once in a while as it freezes to break up the crystals.

        • Yokfah says

          Thanks Sylvia, I’m a new fan your pictures looks delicious!

          I was just hoping that I can make it too, even without the ice cream maker. Can’t wait to try it this weekend!

  23. Bonny Folkestad says

    Love your photography. Your site, love it. I’d love to do this kind of photography for on line groceries. Want to mentor? B

Trackbacks