New Year's Eve Raspberry Sparkling Cider Fizz

I recently discovered Viviane Bauquet Farre's recipe for Raspberry Champagne Fizz at her Food & Style blog. With a minor tweak or two, it sounded like it would make a dazzlingly delicious and festive vegan New Year's Eve dessert, and I couldn't wait to try it!

I wanted to prepare one or two ahead of time, not only to try it out before New Year's Eve, but also to be able to share the recipe and photos with you. To quote Viviane, "The result is simply sublime."

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.)

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).

Step 2: 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!