Sorbet for breakfast? Why not?
This citrusy bellini variation is easy to make and refreshing to drink, lightly tart and just a little more sophisticated than the standard peach version.
Feel free to garnish with an additional scoop of lemon sorbet or a few raspberries when they're in season, or slice up some kumquats and drop them in each glass.
This drink is adapted from 101 Champagne Cocktails by Kim Haasarud.
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||2 minutes|
|Total time:||2 minutes|
|Special equipment:||cocktail shaker, cocktail strainer|
|This recipe appears in:||Brunch Drinks: Two Fun Bellini Variations|
- 1 spoonful softened lemon sorbet
- 1/2 ounce citrus vodka
- 4 ounces sparkling wine or rosé Champagne
- garnish: lemon wheel, sliced kumquats, or 3 raspberries, additional sorbet
Combine the sorbet with the vodka in a cocktail shaker with ice. Shake vigorously. Add the champagne and stir gently. Strain into a champagne flute and garnish with lemon wheel, raspberries, or extra sorbet.