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    Home » Recipes » All Recipes

    Published: Feb 1, 2017 · Modified: Feb 10, 2021 by alexandra · This post may contain affiliate links

    Sorbet & Chambord Kir Royale

    Jump to Recipe

    If you know me well, you know that the one thing you can *always* find in my fridge is a bottle of champagne. This probably makes me sound much more sophisticated than I really am; truthfully I just drink it like most people drink red or white wine, because bubbles make everything better (says me).

    I've become such a champagne girl that I don't make mixed drinks anywhere near as much as I used to, but don't get me wrong, I still love a good cocktail. And when the cocktail has champagne in it (blackberry mimosa anyone?) it's the best of both worlds!

    Sorbet & Chambord Kir Royale | www.brighteyedbaker.com this recipe

    This twist on the classic Kir Royale is my latest concoction and also one of my new favorites. A grand total of three ingredients means it's super easy to make, but it's also super classy-looking and tiptoes on the border of being dessert thanks to the scoop of sorbet in the bottom of the glass. The sorbet melts into the champagne as you sip, and combined with a touch of Chambord, gives it the perfect touch of sweet raspberry essence. It's still a very champagne-centered drink (no complaints about that), but with a little more flair for an added treat.

    Sorbet & Chambord Kir Royale | www.brighteyedbaker.com

    Whether you call this cocktail dessert on its own, or pair it with something luxurious like this Chocolate Raspberry Ice Cream Cake, it's the perfect recipe for Valentine's Day or another special occasion.

    Sorbet & Chambord Kir Royale | www.brighteyedbaker.com

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    Sorbet & Chambord Kir Royale

    Sorbet & Chambord Kir Royale | www.brighteyedbaker.com
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    A scoop of raspberry sorbet makes this twist on the classic Kir Royale half cocktail, half dessert.

    • Yield: 1 cocktail 1x

    Ingredients

    Scale
    • 1 tablespoon raspberry sorbet
    • ½ ounce Chambord
    • champagne
    • raspberry, for garnish

    Instructions

    1. Spoon sorbet into the bottom of a champagne flute and add Chambord.* Slowly top with champagne to fill glass (it will bubble quite a bit!).
    2. Garnish with a raspberry and serve.

    Notes

    *I've found that if you let the sorbet and Chambord sit for a few minutes before adding the champagne, the flavors meld together and leave you with a nice sweet sip at the bottom of your drink, whereas if you add the champagne immediately, the sorbet will float to the top of the drink, more like a root beer float. Feel free to do it either way!

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    1. jess larson | plays well with butter says

      February 18, 2017 at 1:48 pm

      i'm obsessed with the simplicity of this! it would be SO refreshing this summer when berries are in season too! pinning to try soon :)

      Reply
    2. sandra says

      February 02, 2017 at 5:01 pm

      That's a beautiful yet simple drink! :)

      Reply

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    Hey There! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch (many of which are gluten-free), plus the occasional savory recipe or mixed drink. My goal is to show you that from-scratch baking - gluten-free or not! - doesn't have to be intimidating. Learn more about me.

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