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.
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.
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!
This is a dessert that doubles as a cocktail, with a hint of sweetness, but still tart and refreshing.
15 minPrep Time
30 minCook Time
- 1 ½ cups/280g frozen raspberries
- 1 can (20 oz/565g) can of lychees packed in their own juices
- A few drops of rosewater
- Purée the raspberries with the lychees and their juices in a high speed blender or food processor until smooth.
- Scrape the purée through a fine sieve into a bowl; pressing to discard the seeds.
- Stir a couple drops of rosewater into the raspberry/lychee purée and pour into ice cream maker.
- Freeze according to the manufacturer’s instructions until set, about 25-30 minutes.
- Transfer the sorbet to a plastic container and freeze until completely set and firm, about 1 hour.
- To make the floats: Place a small scoop of the sorbet into a glass.
- Slowly pour the Champagne over the sorbet. Garnish each glass with fresh raspberries, if desired.
- Serve immediately.