Freestylin’: Sparkling sorbet cocktails

Bubbly will abound this weekend as we toast to the end of a crazy year. To get ready for New Year’s Eve, we’ve concocted a few Champagne-sorbet cocktails—from light to boozy—that’ll start 2017 on a happy note. Grab a pint of your favorite sorbet (like Blackcurrant Lambic Sorbet) and a bottle of Champagne. And let’s get started:


Quick and simple: Add a scoop of sorbet to your Champagne flute and top it with bubbles. Garnish with a twist of lemon.

Take it up a notch: Start with the same formula—sorbet + Champagne—and add a few dashes of Angostura bitters to curb the sweetness and round out the drink. Garnish with a blackberry.

Riff the classic: For something boozy and balanced, take inspiration from the French 75 (a combination of sparkling, lemon, sugar, bitters, and cognac). Combine sorbet, Champagne, bitters, and a splash (or two) of cognac. Garnish with a kumquat and sprig of tarragon.

Cheers to a New Year!

What is Freestylin’?

We’re glad you asked. Jeni designed her second cookbook, Jeni’s Splendid Ice Cream Desserts, like a mixing and matching game. Her idea: Master one base recipe (like an empanada dough, pie crust, or macaroon cake), and then swap out ingredients or combine them with other recipes to create an entirely new dish that’s uniquely you. This is how Jeni cooks at home. It’s what she calls cooking between the pages, or Freestylin’. Our Freestylin’ blog series is where we share riffs on Jeni’s recipes for even more inspiration.