PA Baker
Master Chef
Frozen Peach Champagne Cocktails
¼ c sugar, to rim glasses
1 pt peach sorbet (also good with raspberry sorbet)
2 shots Triple Sec, Grand Marnier, or Cointreau
Chilled Champagne or sparkling wine, to fill blender (about 1/3 of bottle)
Raspberries and 4 sprigs mint, optional, for garnish
Place a shallow bowl of water along side a shallow bowl with ¼ c sugar in it. Dip 4 glasses in water and then sugar to rim glasses.
Place 4 scoops sorbet in blender. Add 2 shots of liqueur. Fill blender with Champagne to maximum fill line or up to 1” top of blending pitcher. Place cover on blender tightly. Blend until smooth and pour into glasses, keeping an eye out not to nock off the sugar rims. Garnish with a few raspberries and a sprig of mint, if desired, and serve.
¼ c sugar, to rim glasses
1 pt peach sorbet (also good with raspberry sorbet)
2 shots Triple Sec, Grand Marnier, or Cointreau
Chilled Champagne or sparkling wine, to fill blender (about 1/3 of bottle)
Raspberries and 4 sprigs mint, optional, for garnish
Place a shallow bowl of water along side a shallow bowl with ¼ c sugar in it. Dip 4 glasses in water and then sugar to rim glasses.
Place 4 scoops sorbet in blender. Add 2 shots of liqueur. Fill blender with Champagne to maximum fill line or up to 1” top of blending pitcher. Place cover on blender tightly. Blend until smooth and pour into glasses, keeping an eye out not to nock off the sugar rims. Garnish with a few raspberries and a sprig of mint, if desired, and serve.
