I love champagne because it evokes the spirit of celebration. On its own though, champagne can be very dry and acidic, so I always add a splash of orange juice to cut the bitterness of the champagne and add a little flavour.
Taking that mimosa idea to another level, adding sorbet to make a champagne float is a simple and fun cocktail that you can enjoy as a dessert or serve at a party. The sorbet chills the drink without watering it down and adds much needed sweetness, while the bubbly champagne makes it an adult version of a classic float.
There really isn’t much to this recipe, so feel free to tinker with it to suit your tastes and preferences. Serve it with a spoon or let the sorbet melt to enjoy it as a drink.
- Orange sorbet or your favourite flavour
- Mint leaves, orange slices for garnish
- Add 2 scoops of sorbet to a champagne flute or coupe
- Fill with champagne
- Add mint leaves, sliced oranges, strawberries, raspberries or other fruit for garnish
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