lemon rosé bellini.

Is it spring yet?

Winter has, at the very least, ended in South Florida – that is, if it ever existed it all. We’re all basking in this gorgeous weather, holding onto these moments while we can, because soon enough the humidity will be back – and with a vengeance.

This cocktail is, in my opinion, the greatest celebration of everything spring you could conjure up. Rosé champagne, to start, epitomizes spring for me, and the citrus vodka adds the perfect refreshing kick. It’s the lemon sorbet, however, that makes this drink. Depending on how many you’re serving, I’d be sure to pick up an extra pint or two; four of us went though one like it was nothing.

I love to use frozen raspberries for the garnish, as they also help to keep the drink cool – though you can certainly use fresh if you have them on hand. I also like frozen for those of you up north who may not have access to much else.

No matter where you are, or what the weather, this cocktail is sure to put some spring into that step.

{And imagine how fabulous these would be for a bridal or baby shower}

Cheers!

Lemon Rosé Bellini

Adapted from 101 Champagne Cocktails via Epicurious

• 1 generous spoonful lemon sorbet
• 1/2 – 1 ounce citrus vodka
• 4 ounces rosé champagne
• 2 to 3 raspberries, fresh or frozen, for garnish

Add sorbet to champagne flute. Pour vodka over sorbet, and add champagne. Garnish with floating raspberries.