Raspberry Champagne Spritzer
With the newest season of Top Chef back on BravoTV, premiering last week, cookbook author Padma Lakshmi is front and center. In her newest cookbook, Tangy Tart Hot and Sweet, Padma shares what she calls her “sexiest cocktail.” Given my own admitted penchant for “girly drinks,” this just might make our next get-together. Who says champagne is only for special occasions?
Raspberry Champagne Spritzer
6 strawberries, diced, plus 8 beautiful whole strawberries for garnishing
6 tablespoons raspberry sorbet
15 mint leaves, torn apart
1 bottle brut champagne or prosecco
Slice the whole strawberries vertically, just halfway up to the crown. Set aside to use as garnish.
Just before serving, place a tablespoon of sorbet in the bottom of a champagne flute. Place the mint leaves and some chopped strawberries in the glass and pour in the champagne, being careful not to fill it so much that it froths over.
Garnish each glass (makes 4 to 6) with a sliced strawberry and serve immediately.
