Champagne Float

If I had to choose only one beverage to drink for the rest of my days then I would choose champagne. I swoon for the effervescent headiness of all those tiny bubbles dancing around in my mouth. Most people drink champagne only on special occasions but how many truly special occasions do you celebrate in a year? Maybe five? Six? However many you can count, why limit yourself to champagne toasts at only the most celebratory events? Let’s have bubbly every day! We’re grown-ups so who can stop us? I’m in if you’re in.

Here’s my take on the classic root beer float, updated and made elegant with champagne, sorbet and fresh berries.

CHAMPAGNE FLOAT

1 bottle dry champagne
2 pints of peach, mango or lemon sorbet
1 pint of blueberries, strawberries or blackberries
6 champagne glasses (the ones shaped like a saucer, not a flute)

Use an ice cream scoop to place a generously sized ball of sorbet into each champagne glass.

Divide the berries equally between the glasses. If the strawberries are large then cut them into halves or quarters.

Pour in enough champagne to almost reach the top of the glass.

Serve immediately.

Serves 6

Strawberry Basil Lemonade

My darling daughter loves pink lemonade because her favorite color is pink. She also adores strawberries (who doesn’t?) so I combined her favorite drink with her favorite fruit to make a refreshing twist on traditional lemonade, with a touch of basil to add subtle sophistication. As is, this recipe is kid friendly but I wouldn’t object if you added a splash of rum or vodka…

STRAWBERRY BASIL LEMONADE

2 quarts of pink or yellow lemonade
10 large strawberries
1 tablespoon powdered sugar
10-12 large basil leaves
2 or 3 drops red food coloring

Pour lemonade into a serving pitcher.

Place strawberries, sugar and all but 2 or 3 basil leaves in the bowl of a food processor or blender. Process on high until liquified.

Strain strawberry mixture through a fine sieve into the lemonade. Stir well.

Add the food coloring and stir well.

Add the remaining basil leaves to the pitcher.

Chill before serving.

Makes 2 quarts.