Who is up for some bubbly with a sweet surprise?
I saw this “recipe” last year and I have been looking for a good excuse to try it. I just love that you can take 2 simple ingredients and make 1 impressive cocktail. Since we’re about to ring in the new year, I thought this was as good a time as any to whip it up.
I use the term “recipe” loosely because you don’t need to follow specific proportions of sparkling wine to sorbet since it doesn’t really matter. If you want more wine then add more to your glass. You can eat a bowl of sorbet in an inconveniently narrow champagne flute with only a splash of booze if you want. No pressure, no problem.
You can use any sorbet flavor you want. I thought the raspberry sorbet would be a festive color for the holidays, and in my mind raspberries go well with sparkling wine flavor.
This cocktail is not just for the holidays though. Similar to a mimosa you can do these up for brunch on any random Sunday or any other night where you want to change up what you are drinking for something that has a little more of a dessert feel. You can also obviously use champagne or prosecco or any other sparkling wine you like.
Whether you’re throwing a big party or having a quiet party of 2 at home in your pajamas (which is what my husband and I will be doing new year’s eve), this is the perfect cocktail to celebrate.
Sorbet and Sparkling Wine Recipe
(As many servings as you want.)
- sorbet (Most flavors will work, but I used raspberry.)
- sparkling wine (I used La Marca prosecco.)
- Scoop the sorbet into a cocktail glass with a small scooper.
- Pour the sparkling wine over the top. Try to be gentle and pour it next to your sorbet balls to avoid melting weird shapes into them.
- Serve immediately.
Adapted from: Chowhound