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

1. Purée the raspberries with the lychees and their juices and honey in a high speed blender or food processor until smooth.

2. Pour 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 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.

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