This is a dessert that doubles as a cocktail, with a hint of sweetness, but still tart and refreshing.

1 1/2 cups/280g frozen raspberries

1 can (20 oz/565g) can of lychees packed in their own juices

1/2 cup/120ml light colored honey

A few drops of rosewater

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.