MANGO CHAMPAGNE APERITIF

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Mango Champagne Aperitif image

Provided by Food Network

Time 15m

Yield 8 cocktails

Number Of Ingredients 5

1/2 pound frozen mango chunks, slightly defrosted
2 to 3 tablespoons sugar
1/2 cup Moscato
1 bottle chilled dry Champagne
4 to 5 lavender blossoms or rose petals

Steps:

  • Combine the mango and sugar in blender and pulse to puree. Add the Moscato and blend briefly.
  • To serve: Fill a chilled champagne flute halfway with the mango-Moscato combination. Add chilled Champagne to fill and stir gently to blend. Sprinkle with chopped lavender blossoms.

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