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.
- 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.
cocktail shaker, cocktail strainer