Ingredients
- 1 1/2 cups frozen raspberries
- 1 can (20 oz) can of lychees packed in their own juices
- 1/2 cup light colored honey
- A few drops of rosewater
Directions
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Purée the raspberries with the lychees and their juices and honey in a high speed blender or food processor until smooth.
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Pour the purée through a fine sieve into a bowl; pressing to discard the seeds.
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Stir a couple drops of rosewater into the raspberry/lychee purée and pour into ice cream maker.
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Freeze according to the manufacturer’s instructions until set, about 25-30 minutes.
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Transfer the sorbet to a plastic container and freeze until set and firm, about 1 hour.
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To make the floats: Place a small scoop of the sorbet into a glass.
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Slowly pour the Champagne over the sorbet. Garnish each glass with fresh raspberries, if desired.
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Serve immediately.