Friday, June 1, 2012

Raspberry Lychee Sorbet Served with Champagne (Champagne Floats)

Raspberry Lychee Sorbet Served with Champagne 
(Champagne Floats) 


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


  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.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)

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