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.
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.
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