Turn your brunch mimosa in to a frozen treat with Blood Orange or Raspberry sorbet.
2 Tbsp. sorbetto, choice of flavors
1/2 cup champagne or sparkling wine
fresh berries, mint, or fruit for garnish
Using a melon baller, make 3 scoops of the sorbetto of your choice. Drop in a champagne flute.
Pour the champagne over the sorbetto. Serve immediately with your choice of fresh garnish.
Photos by Kacy Meinecke