Chef Megan Mitchell

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Pear and Hibiscus Sorbet Cocktails

  • Complexity: very easy
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Pear and Hibiscus Sorbet Cocktails


  • 1 pint pear and hibiscus sorbet, or your favorite kind
  • Vodka
  • 8 sprigs fresh rosemary
  • 4 small lemons, halved
  • Soda water
  • Ice


  1. In a tumbler or glass place 1 large scoop of the sorbet. Next, add 3 ounces of vodka, juice from 1/2 a lemon and a large handful of crushed ice. 

    Top with soda water and a sprig of rosemary. Continue with remaining glasses. 

  2. You can use your favorite sorbet if you can't find the pear and hibiscus kind. You can also use basil, mint or thyme in place of the rosemary. 

    Recipe Courtesy of Megan Mitchell

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