Ingredients

　　1 spoonful lemon sorbet, softened

　　1/2 ounce citrus vodka (optional, for a stronger drink)

　　4 ounces rosé champagne

　　2 to 3 raspberries, for garnish

　　Combine the sorbet with the vodka in a cocktail shaker with ice. Shake vigorously. Add the champagne and stir. Strain into a chilled champagne flute and garnish with floating raspberries.

　　Reprinted with permission from 101 Champagne Cocktails by Kim Haasarud, © 2008 John Wiley & Sons, Inc. Buy the full book at Amazon or Bookshop.