You guys. YOU GUYS. You may have heard about Portland’s “little” heat wave this week. Spoiler alert: It’s still here. Today it’s supposed to be 99 degrees out. I’ve been taking evasive action for my beloved garden, creating extra shade by hanging up tarps to be an ad hoc curtain, watering every night and keeping a close eye on all my plant babies. Not today, heat wave!! And as for myself, today I’m heading to the coast!
Hey guys! This is the part where I tell you that this post is in partnership with Sorbabes. However, I would never promote something on blog that doesn’t align with my values and real grocery-purchasing habits. If you have any questions, just ask!
When it gets this hot out in the middle of summer, my cocktail game takes a very specific turn. A cold one. Not that my cocktails aren’t usually cold – but now I need them to get colder. So what does that mean? I like ‘em frozen! Or, if not totally frozen, with a decadent frozen centerpiece. 🙂
Especially because as the heat breaks in the evening, there is a 99% chance you will find me in my backyard garden, either at my picnic table or with my feet up, sitting in an adirondack chair, inspecting my tomatoes and green beans with a cold drink in my hand.
I’m so excited to be working with Sorbabes for this cocktail recipe – you have got to check out this delish vegan sorbet. It will make *everyone you know* happy – it’s vegan, gluten free and non-GMO. And most importantly – it’s freaking DELICIOUS.
I chose to work with their Lemon Sorbet with Candied Zest for this recipe – it’s so tangy and clean, and the little pieces of zest right there in the sorbet are little pops of extra citrus intensity! I knew it would be perfect for a sparkling wine cocktail.
I paired a dry sparkling wine and the Lemon Sorbet with Candied Zest with a little of my homemade limoncello. I make it every winter and enjoy sipping it over ice in my garden all summer. This drink is so easy to make — and I just love that it combines three of my favorite ingredients. I think it’d be fabulous served in mason jars for a large gathering, but it’s also so easy just to make a couple of servings for you and your girlfriends anytime.
Just make sure you get enough sorbet that you can eat some right out of the pint container — this WILL happen, I can tell you from experience!
- Per drink:
- 1 oz. limoncello
- ~4 oz. dry champagne or sparkling wine
- 1 generous scoop Sorbabes Lemon Sorbet with Candied Zest
- For garnish: fresh mint and blueberries
- Add limoncello to the glass first, then top with champagne.
- Add big scoop of Sorbabes Lemon Sorbet on top and garnish with mint and blueberries.