Skip baking and make these refreshing treats instead.
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As the days grow longer and my kitchen achieves an ambient temperature of “the oven is not an option,” I start dreaming up ways to simplify lunch, dinner, and, of course, dessert. Boozy sorbet is an ingenious combination I first came across at New York City’s buzzy French restaurant Chateau Royale, where the best way to end every meal is an ice-cold coupe of cassis sorbet topped with a generous pour of Champagne. It’s a “no-recipe recipe” that checks all my boxes for summertime hosting; not only is it deceptively simple, but it’s also endlessly modifiable to suit personal tastes. (And, for guests who don’t imbibe, you can easily substitute nonalcoholic bubbly or spirits.) Plus, the wow factor of topping sorbet with fizzy booze makes the whole production feel just as impressive as, say, slicing into a fruit tart or a pound cake that likely took a few hours and the remaining shreds of my sanity to bake.
While the Kir Royale Float is closely inspired by Chateau Royale’s festive offering, a Sgroppino is a classic Italian recipe that demonstrates the enduring, cross-cultural appeal of liquor (in this case, bubbly and vodka) paired with a sweet frozen treat. Looking to take things up a notch and don’t mind whipping out the cocktail shaker? The Sherbet Sidecar makes for a dazzling tableside pour and will have your guests wondering why they don’t reach for Cognac more often.
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Sherbet Sidecar
A classic Sidecar receives a nostalgic summer update with a scoop of orange sherbet, transforming the Cognac, Cointreau, and lemon juice cocktail into a creamy, Creamsicle-inspired dessert drink. Instead of blending the ingredients, the freshly shaken cocktail is strained over the sherbet, which slowly melts into the glass to add sweetness and a velvety texture while preserving the cocktail's bright citrus balance. The result is a refreshing riff on the Prohibition-era classic that's equally satisfying as a cocktail or dessert.
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Sgroppino
Originating in Venice and dating back centuries, the Sgroppino has long been served as a palate cleanser or light dessert after rich meals. This version combines lemon sorbet, Prosecco, vodka, and fresh lemon juice, whisked until lightly frothy for a refreshing slushy texture. The sorbet provides bright citrus flavor while the sparkling wine and vodka add lift and structure, creating an elegant Italian cocktail that's both festive and refreshing.
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Kir Royale Float
Inspired by the classic French Kir Royale, this dessert cocktail pairs raspberry sorbet with crème de cassis and brut Champagne for an elegant frozen twist on the beloved apéritif. The sorbet reinforces the liqueur's dark berry flavors while the Champagne's lively bubbles keep the drink light and balanced. Ready in just minutes, it's a simple yet sophisticated dessert cocktail with a vibrant crimson hue and just enough sweetness to finish a meal.
* This article was originally published here
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