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Sorbet for breakfast? Why not?
This citrusy bellini variation is easy to make and refreshing to drink, lightly tart and just a little more sophisticated than the standard peach version.
Feel free to garnish with an additional scoop of lemon sorbet or a few raspberries when they're in season, or slice up some kumquats and drop them in each glass.
This drink is adapted from 101 Champagne Cocktails by Kim Haasarud.
Special equipment: cocktail shaker, cocktail strainer
yield: 1, active time 2 minutes, total time 2 minutes
1 spoonful softened lemon sorbet
1/2 ounce citrus vodka
ice
4 ounces sparkling wine or rosé champagne
garnish: lemon wheel, sliced kumquats, or 3 raspberries, additional sorbet
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 nblackler
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