Raspberry Sparkling Cider Fizz Recipe

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Ingredients

For the raspberry coulis:
1 12-oz package frozen raspberries, thawed
1 teaspoon lemon juice
3 tablespoons evaporated cane crystals
2 tablespoons Chambord or Cassis liqueur (I used Chambord)
For the fizz:
2 pints Purely Decadent Made with Coconut Milk Vanilla Bean ice cream (Coconut flavor would be fabulous, too!)
1 pint fresh raspberries, as garnish
1 bottle Sparkling Cider (You could also use champagne or sparkling wine, as suggested in the original recipe. This would not only up the alcohol, but it would also make it more fizzy.)

Preparation

Step 1

To make the coulis, place the raspberries, lemon juice, sugar and liqueur in the bowl of a food processor and process at high speed until very smooth. Pass through a fine sieve and pour into a large squeeze bottle. Refrigerate until ready to use (for up to 3 days).

To serve, squeeze a little raspberry coulis into a martini glass. Top with one or two scoops of Purely Decadent, depending on the size of your glasses. Garnish with the fresh raspberries. Top each glass with sparkling cider, wine, or champagne at the table. Watch it fizz, and enjoy!