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 its 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!
Raspberry Lychee Sorbet Champagne Floats
This is dessert that doubles as a cocktail, with a hint of sweetness, but still tart and refreshing.
- 1 ½ cups/280g frozen raspberries
- 1 can (20 oz/565g) can of lychees packed in their own juices
- ½ cup/120ml light colored honey
- A few drops of rosewater
- Champagne to serve
- Fresh raspberries to serve (optional)
- Purée the raspberries with the lychees and their juices and honey in a high speed blender or food processor until smooth.
- Pour 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 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.
Gluten Free, Grain Free, Vegetarian
Amount Per Serving: Calories: 199Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 39mgCarbohydrates: 51gFiber: 5gSugar: 45gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Just gorgeous. I love the vibrant colour and most of all,that it contains two of my favourite fruits! Can't wait to give this a try.