Can’t decide between Champagne or a cocktail? Chef Curtis Stone combines the two in this festive drink, and adds sorbet for a touch of sweetness and acidity.
Excerpt from What’s For Dinner?: Delicious Recipes for a Busy Life by Curtis Stone. Copyright © 2013 by Curtis Stone. Used with permission by Ballantine Books. All rights reserved.
- 1/2 cup good-quality lemon sorbet
- 1/3 cup elderflower liqueur, such as St. Germain
- One 750-ml bottle Champagne or prosecco, chilled
- 6 wide strips lemon zest, removed with a vegetable peeler
Place a small scoop (about 2 teaspoons) of the sorbet into each of six champagne flutes. Pour the liqueur over the sorbet. Gently pour the Champagne into the glasses. Garnish with the lemon zest and serve immediately.
Always Drink Responsibly.