i} Clementine Limoncello Champagne Cocktail
BY Un Dejeuner De Soleil (Recipe translated by In Good Taste)
8 oz Champagne, chilled
1 ripe pomegranate (for juice, about 3 oz)
5 oz clementine juice, freshly pressed
1 1/2 tablespoons Limoncello
2 tablespoons lemon juice, freshly pressed
2 tablespoons cane sugar (or simple syrup to taste)
Combine clementine juice, pomegranate juice, lemon juice and limoncello.
Add champagne and sugar cane (or simple syrup) and mix.
ii} Elderflower Prosecco
BY Front & Main (West Elm Blog)
5 ounces of prosecco
3 tablespoons of St. Germain Elderflower Liqueur
Serve St. Germain Elderflower Liqueur topped with prosecco in a champagne coupe or flute.
iii} Watermelon Champagne Cocktail
BY Lauren Saylor from A Fabulous Fete
Chop the watermelon and add about 1/8 to a shaker.
Top with a few sprigs of mint that have been torn or chopped into large chunks, then top the two ingredients with a little lemonade. Fill up to about half way of where the watermelon is. Now muddle everything together until the watermelon has turned to juice.
Strain the mixture into your glass and top with some champs.
iv} Iced Nectarine Champagne Cocktail
BY Taste AU
1 1/2 cups (300g) white sugar
1 1/2 cups (375ml) water
4 strips lemon rind
8 50g (about 7) ripe white slipstone nectarines, halved, stoned
1/4 cup (60ml) lemon juice
2 white nectarines, extra
7 50ml bottle Champagne or sparkling wine, chilled
To make the white nectarine sorbet, combine the sugar, water and lemon rind in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Add the nectarines and bring to the boil. Reduce heat to medium and simmer, turning occasionally, for 5 minutes or until very tender. Remove from heat. Set aside, covered with a lid, for 30 minutes to cool.
Drain nectarines, reserving the syrup. Discard the lemon rind. Peel and discard the skins of the nectarines. Place nectarines in the bowl of a food processor and process until smooth. (You should have 2 cups of puree). Add 1 1/2 cups (375ml) of the reserved syrup and the lemon juice and stir to combine. Pour mixture into a metal container. Cover with foil and place in the freezer for 6-8 hours or until firm.
Use a metal spoon to break up the mixture. Quickly transfer to the bowl of a food processor and process until a smooth, frozen puree forms. Immediately transfer to a plastic container and freeze for a further 3 to 4 hours or until the sorbet is firm.
To serve, thinly slice the extra nectarines and divide between 8 Champagne flutes or cocktail glasses. Top with a scoop of sorbet then fill each glass with Champagne or sparkling wine.
v} Pomegranate Champagne
8 tablespooons pomegranate juice
1 pint raspberry sorbet
4 tablespoons pomegranate seeds
Freeze your glasses until frosty.
Add 2 tablespoons of pomegranate juice to the bottom of each glass.
Add a few small scoops of the raspberry sorbet and 1 tablespoon of pomegranate seeds to each glass.
Top with chilled champagne. (I continued to top off the glass with more champagne as I drank, because there is more than enough sorbet to flavor several glasses full if you wish.)