raspberry sorbet champagne spritzers
- ¼ cup (60ml) Campari
- 6 scoops store-bought raspberry sorbet
- 2 cups (500ml) sparkling wine or Champagne
- 125g raspberries
- micro (baby) lemon verbena leaves, to serve
- Divide the Campari and sorbet between 6 x 300ml-capacity glasses.
- Top up each with sparkling wine and garnish with the raspberries and verbena leaves to serve. Serves 6.
There are no comments for this entry yet.