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Recipe Detail Page
Frozen Champagne Cocktail
Summer 2015
Lemon sorbet transforms this bubbly cocktail made with Alizé Bleu liqueur (LCBO 338061), white cranberry juice and sparkling wine, creating a beautiful and sophisticated chiller to help you raise a toast to the long days and warm nights.
In a cocktail shaker filled with ice, add 1 oz Alizé Bleu liqueur and 1 oz white cranberry juice. Shake and strain into a flute or coupe. Top with 3 oz dry sparkling wine and 1 tbsp (15 mL) Lemon Sorbet (recipe follows). Garnish with a lemon twist.
Makes 1 drink
Makes about 2 cups (500 mL)
LEMON SORBET
To a saucepan, add 1 cup (250 mL) water and 1 cup (250 mL) sugar. Bring to a boil, stirring, then remove from heat and allow to cool. Add 1 cup (250 mL) lemon juice and 1 tbsp (15 mL) lemon zest. Stir to mix. Pour into an ice cream machine and follow manufacturer’s directions. Alternatively, place mixture in a bowl in the freezer. Every 30 minutes, remove and whisk the mixture, for up to 4 hours. This will bring air into the mix, preventing the liquid from freezing solid, and creating a sorbet consistency. You can also buy lemon sorbet from the grocery store!
Makes about 2 cups (500 mL)
