Cocktails And A Quote

Blood Orange Champagne Cocktails ( recipe and image courtesy of )


2 1/4 cups freshly squeezed or frozen blood-orange juice
2 750-ml bottles champagne, chilled


Pour 3 tablespoons juice in each champagne flute. Fill flutes with champagne, and serve.

Have a great weekend!

Entertaining with Style

Tropical Summer Sherbet in Orange Shells

Here’s a simple and creative way to serve your dessert.  Use orange shells and hollow them out for presentation.  Fill them with orange sherbet, top with toasted coconut and garnish with a mint.  That’s it.

A great treat for the last of summer days! … Enjoy!

Here is what you will need:

1)  Sweetened flaked coconut

2)  Oranges

3)  Sherbet

4)  Mint sprigs


1/2 cup flaked coconut

6 fresh orange halves from 3 oranges

1 quart orange sherbet

Fresh mint sprigs

1)  Place coconut in a small, dry skillet over medium-high heat.  Cook and stir until coconut is brown and toasted, watching careful to avoid burning – it toasts quickly!  Let cool.

2)  Scoop out pulp from orange halves completely to make shells.

3)  Using an ice cream scoop, scrape sherbet into balls to fit into each orange shell.

4)  Sprinkle sherbet with toasted coconut.  Place mint sprigs around oranges for garnish.  Serve immediately.  Serves 6.

Recipe and image source: Kristina Vanni (

Tropical Summer Sherbet in Orange Shells.

Thanks for stopping by!