This Key lime sorbet Champagne cocktail is perfect for a Mother’s Day brunch!! It adds a hint of flavor to the Champagne and keeps it extra cold. I adapted the recipe from David Lebovitz’s (one of my favorite French pastry chefs!) book, Ready for Desserts. The recipe is originally made with grapefruit juice, but I knew it would taste just as good with Key lime and boy does it!! Clickhere for the Grapefruit recipe! I think you can use just about any fruit you want and it will taste delicious. You don’t have to use real Champagne either, sparkling white wine works well and if you want to keep it non-alcholic you can try a sparkling cider. To check out more of David’s recipes, clickhere to read his beautiful blog or pick up one of his tantalizing cook books!
Key Lime Champagne Cocktail
2 cups fresh Key lime juice
3/4 cup sugar
1 cup Champagne or Sparkling white wine
Heat 1/2 cup Key lime juice and sugar in a saucepan until the sugar is melted. Pour the mixture into a bowl with the rest of the Key lime juice and 1 cup Champagne and refrigerate until cooled. Freeze the mixture in an ice cream maker. Scoop three balls of the sorbet using a melon baller and place in a tall glass. Top it off with the left over Champagne!
Photo Credit: Sugar and Charm