Blooming Fizz

  • 1 scoop lemon sorbet, softened
  • 1 oz St. Germain Elderflower liqueur
  • Moët & Chandon Impérial champagne
  • Edible flowers, for garnish

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

Published on July 7, 2010