Recipe: Champagne Apricot Sorbet

Sorbet is the French name for sherbet, long popular as a cooling sweet made from fruit juice, liqueur or wine. Sorbets are so versatile, they can be served as a first course, between courses as an intermezzo, or as dessert. The Champagne added before freezing creates an interestingly flavored sorbet. Use about 1 cup alcohol to 1 pound of fruit or two cups of fruit juice. Note: In some regions apricots may not be ready until later in the Spring, so feel free to substitute with a locally available fruit that is in season.