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Champagne Float

Provided by: Chef Christophe Toury
Served at: Fifty Seven Fifty Seven

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2 tablespoons orange juice
2 teaspoons lime juice
2 teaspoons simple syrup (recipe below)
2 small scoops coconut sorbet (available at Ciao Bella)
1 and 1/2 teaspoons grenadine
1/2 cup champagne

Simple Syrup
1 cup granulated sugar
1 cup water in a saucepan


Mix juices and simple syrup in a pitcher. Scoop sorbet into a large martini glass, and add the grenadine. Pour the juice mixture over the sorbet, and top with champagne.

Simple Syrup
Combine sugar and water in a saucepan. Bring to a boil for a few seconds. Set aside to cool.

(Published 2000)

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