We’re back from vacation!
No major drama, either, so that’s a good thing.
While I otherwise missed out on opportunities to consume fruity umbrella drinks, I did have a small digestif that I think is going to be my new go-to when hosting summer meals.
The drink itself is simple: use a melon baller to place 1-2 small scoops of sorbet into a champagne glass and top with bubbly.
I had a lemon sorbet/champagne combo, but I can already imagine that mango, raspberry or even something more exotic would also be delicious.
Serve it with a tiny spoon in case guests want a a nibble of the sorbet before it totally melts.