Raspberry Sorbet Bellini

Ingredients

• 2 medium scoops frozen raspberry sorbet or sherbet
• 1 teaspoon fresh lemon juice
• 4 ounces champagne dry or semi-dry works great to balance out the sweet sorbet
• Fresh raspberries for garnish
• Fresh lemon slices for garnish

Instructions

1. In a single champagne flute, add 2 medium scoops of raspberry sorbet. You should fill the glass up about ¾ full.
2. Squeeze about 1 teaspoon of fresh lemon juice in the glass.
3. Pour 4 ounces (or until you fill the glass) with champagne and top with fresh raspberries.
4. Garnish with lemon slices and serve immediately.