Blue moon over Barcelona
0
Photo by Roberto Caruso
Impress your guests with a summer cocktail dessert recipe by Cava restaurant’s master chef, Christopher McDonald.
Ingredients
handful fresh mint
ice
1 1/2 tsp white rum
1/3 cup cava, or sparkling white wine
1 large scoop lemon or lime sorbet
5 tsp wild-blueberry juice, such as Van Dyk's
Instructions
Muddle mint in the bottom of a highball glass. Fill glass with ice. Pour in the liquids except for the wild-blueberry juice. Spoon sorbet onto beverage. Top with wild-blueberry juice. Garnish with a lime wedge.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.