Champagne
with a “Vivid” twist
New Years, Anniversaries,
Engagement Parties or a romantic dinner – many people these celebrations aren’t complete without the cheery clinking
of glasses and the effervescent shimmer of champagne. At your next gathering
offer your quests a Vivid twist to the traditional
glass of champagne. Try these frozen fruit tricks to turn great champagne into
an easy, elegant and flavorful toast!
Simple
Sorbet mimosas
Orange, Mango, or Raspberry
sherbet
Bottle of your favorite
champagne
Cookies sheet (small enough
to fit into your freezer)
Scoop approximately
1 ½ tablespoon of the sorbet. Quickly hand-roll into a ball (no more than a 1
½” diameter) and place on a small cookie lined with aluminum foil or parchment paper.
Repeat, placing balls about 1” apart, on cookie sheet until you have a filled with sorbet balls. Place in freeze at least 2 hours before guests arrive.
To serve place in the bottom of each Champagne glass and slowly pour Champagne over sorbet.
Sparkling
Champagne Fruit ice
Fruit juice - Orange (no
pulp), Pomegranate, Cranberry, and/or Mango
Bottle of your favorite champagne
Pour juice of your choice
in an ice cube tray. You may choose only one type of juice or pour a selection of different
juices in each section of the ice tray. Freeze (at
least 2 hours).
To serve, place in a decorative ice bucket or bowl, or simply place in the champagne of each guest and slowly
pour Champagne over ice. As, the ice melts it will add a lovely color and flavor
to their drink.
