Sparkling sorbet float cocktail
- June 2006
- 500ml tub fruit sorbet
- 75cl bottle pink Cava, chilled
- Pop 8 wide-rimmed champagne or wine glasses in the freezer for 15 minutes, to chill. Meanwhile, sit the sorbet at room temperature until just soft enough to scoop.
- Take small scoops of sorbet and drop into each chilled champagne glass. Slowly pour the pink Cava into the glasses around the sorbet, being careful it doesn’t bubble over.
- Serve straight away with White chocolate-dipped strawberries (see recipe).
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