- 2 ½ pints lemon sorbet
- 1 750-milliliter bottle champagne, chilled
- 12 slices lemon
ingredients
directions
Soften sorbet slightly at room temperature until easily spooned into large bowl.
Stir in champagne. Serve immediately in chilled flutes or goblets, garnished with lemon slice. Makes about 7 1/2 cups, about 10 to 12 servings.