Raspberry Pearl Sherbet and Cava Float

To Make the Sherbet:

In a small pan, heat 1-1/4 cups of water to 150 degrees, then remove from heat. Add the Jasmine Pearls and steep for 30 minutes. 

Strain the tea and add it to a high powered blender along with the raspberries, vodka, honey and sugar. Blend until silky smooth, about 1 minute. 

Using a spatula, press as much of the liquid as you can through a sieve to strain the sorbet base. Discard the seeds and refrigerate the puree for at least 2-3 hours or until completely chilled. 

Once cold, transfer puree to an ice-cream maker and churn for 25-30 minutes, or until soft peaks form. Transfer to a container with a lid and freeze for at least 6 hours.

To Make the Cava Float:

For an effervescent cocktail, fill a coupe or champagne glass half full and add a scoop of the sorbet. Garnish with fresh raspberries and or jasmine pearls. Serve immediately.