One Sunday morning in Chelsea, Manhattan, I woke up to a fridge that had minimal groceries, but also an urge to treat myself. Getting dressed and going down to the corner store seemed excruciatingly tedious, especially because I planned to do proper shopping later in the day. I decided to repurpose what I had, and what a great decision that turned out to be.
1/4 Cup Fruit Sorbet
1 Half-Bottle Champagne or Prosecco, chilled
1. In a small sauce pan, melt the sorbet over low heat, stirring occasionally, until just thawed. Pour 2 tablespoons of sorbet into champagne flutes.
2. Top glass with champagne or Prosecco, adding more sorbet as desired, to sweeten the mimosa. Stir gently and serve away.