A dessert that doubles as a cocktail with a scoop of raspberry lychee sorbet served as a float with champagne.
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. I hope you find it welcoming and that you’ll linger a while and take a look around.
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 float is all grown up. Raspberry lychee sorbet is served in cocktail glasses with champagne poured over for a festive dessert that doubles a cocktail.
It has a hint of sweetness, but is still tart and refreshing. The recipe is super simple; 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. Of course if you are in a hurry feel free to substitute your favorite raspberry sorbet here instead but do add the rosewater as it makes a world of difference!
A votre santé mes amis!