C’Bus 75

When life provides you with pears, make this Riesling Poached Pear Sorbet with them. When you have a less than amazing day, grab a coupe and add some Cognac and Champagne to it. Et Voila, the C’Bus 75. I found this recipe in Jeni’s Splendid Ice Cream At Home book and had to share. Who knew sorbet could be so good.


C’Bus 75 Cocktail


  • 1 lemon
  • 1 scoop Riesling-Poached Pear Sorbet
  • 1 1/2 ounces Cognac
  • Champagne


Cut the lemon into wedges and reserve some of the peel as a garnish. Scoop some of the sorbet into a coupe or a double old-fashioned glass. Pour Cognac over the sorbet, followed by a squeeze of one wedge of lemon. Top off with Champagne and add the lemon peel.

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