Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.

Recipe
Prosecco With Orange Sorbet And Cointreau

Prosecco With Orange Sorbet And Cointreau

This take on a classic mimosa is great for a celebratory gatherings, such as a holiday brunch or a shower.

  • Yield: 6

Ingredients

Directions

  • Using a small ice-cream scoop or a tablespoon, place one scoop sorbet into each champagne flute. Top sorbet with 1 tablespoon Cointreau; fill glass with Prosecco. Garnish with an orange slice and serve.