Something a little fancy for spring… 2 scoops lemon sorbet, softened
1 to 2 ounces Hendricks gin (while you may use another gin, Hendricks has some rose notes that accent this cocktail nicely)
½ ounce St. Germane Elderflower liqueur (optional) champagne
3 to 4 edible flowers (can sometimes be found in the produce section of grocery stores)
Scoop the lemon sorbet into a tall cocktail glass. Add the gin and elderflower cordial (if desired). Top with champagne and stir. Top with edible flowers, and serve with a spoon and straw.
Credit: 101 Champagne Cocktails by Kim Haasarud (Wiley 2008; photography by Alexandra Grablewski)
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