Yield:
4
servings
- 1
pint strawberries, washed, stemmed and coarsely chopped (Reserve
4 for garnish)
- 1
cup vanilla ice cream
- 1
teaspoon lemon zest, chopped
- 2
teaspoons mint, chopped
- 1
cup lemon sorbet
- 2
cups champagne
- 4
sprigs mint
Mix
the strawberries with vanilla ice cream, lemon zest and chopped
mint until slightly soft.
Put a spoonful of sorbet in a glass. Add a spoonful of the strawberry-lemon
cream, another layer of sorbet and then a final layer of the strawberry
lemon cream.
Top with 1/2 cup of champagne and garnish with a strawberry and
a sprig of mint.
Wine Suggestion
Veuve Clicquot Demi Sec NV
Copyright Jody Adams/Rialto 1997
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