A Kir Royale is one of my all-time favorite classic cocktails. I love it so much that when I passed the bar, I made Kir Royale Cupcakes. I wanted to bring back the Kir Royale in dessert form but with a little bit of a different twist. So I made raspberry lemon sherbet and then poured champagne over each of the scoops of ice cream. It was SO simple (yes, even making the ice cream was easy!) and so delicious.
I personally liked having them in martini glasses, but I think coupes would also work well. Obviously this could get a bit tricky with champagne flutes because I’m not quite sure how you’d get the ice cream scoops in there! See how the rim is so wide??
Perfect! Like I said you could use champagne coupes but the only ones I have are “Mr. and Mrs.” ones that I’m planning to use for our wedding so I didn’t really want to use them for the blog for the first time…better to save them for the wedding!
I used LaMarca because it’s my current favorite! My mom got to do the honors of pouring while I took photos! She did a pretty spectacular job, I think!
- 2½ cups raspberries
- ½ cup sugar
- 1¼ cups low-fat buttermilk
- 2 teaspoons lemon juice
- 1 bottle champagne or prosecco
- zest or a few scores from 1 lemon
- Put raspberries in a food processor or blender (or use immersion blender) and process until smooth.
- Pour this puree through a sieve or fine mesh strainer, pressing on the solids to get as much liquid as possible.
- Take the bowl with raspberry liquid and add sugar and lemon juice then whisk until incorporated.
- Wisk in buttermilk.
- Put mixture in your ice cream maker then follow manufacturer instructions. Then transfer to freezer in airtight container for 4-6 hours.
- Pour scoops in glasses (coupes, large wine glasses or even martini glasses) and pour a few splashes of champagne over scoops (don’t be stingy now!), then top with lemon zest or scores.