Published: July 7, 2010
Ingredients
1 scoop lemon sorbet, softened
1 oz St. Germain Elderflower liqueur
Moët & Chandon Impérial champagne
Edible flowers, for garnish
Directions
Combine the lemon sorbet, softened, in a cocktail shaker with the elderflower liqueur. Add ice and shake vigorously. Strain into a champagne flute and top with Moët & Chandon Impérial. Top with edible flowers, for garnish.
Recipe courtesy of Kim Haasarud of Liquid Architecture
