Recipe: Lemon Champagne [edit]

Step 1

Let sherbet soften only slightly before spooning into food processor work bowl. Pulse processor on/off continuously until sherbet is smooth and fluffy but not liquefied. Transfer to 2 1/2 quart chilled bowl. Stir in champagne, whisking it to dissolve any sherbet lumps.

Step 2

Serve immediately in chilled flutes or goblets. Garnish with lemon slices. This is the ultimate liquid refreshment, prefect on a sunny afternoon or as an opener for brunch or lunch. It's also ideal as a light summer dessert after a rich summer dinner.