Texan Magazine
This simple and refreshing champagne cocktail requires only two ingredients.Add one or two scoops of fruit sorbet (such as raspberry, lemon, mango or any flavor you like) to a champagne coupe or flute and top it with 3 to 4 ounces of champagne, Prosecco or Cava.Serve immediately with a spoon, allowing the sorbet to melt into a creamy, bubbly, frozen treat.Optional Garnish: Fresh berries, mint leaves or lemon zest.Tips:*Raspberry or strawberry sorbet pairs well with dry champagne, while lemon sorbet works best with sweeter Prosecco or Cava.*Pre-chill the champagne glasses in the freezer for 15 minutes before serving to prevent the sorbet from instantly melting.*For a non-alcoholic drink, substitute champagne with sparkling water, sparkling juice or ginger ale.*To kick it up a notch, add 0.5oz of vodka, limoncello or Chambord.
