The base for this refreshing dessert is crème de cassis—the sweet black currant liqueur used in a traditional Kir Royal cocktail.  With its lovely purple hue, this tasty treat is made sparkle with a splash of tonic water and scoops of sweet peach sorbet.  For a unique sweetness, I like to finish this quick French dessert off with snips of fresh basil, but fresh mint would also works wonderfully.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: black current liqueur, cassis sparklers, creme de cassis, dessert, fresh basil, peach sorbet, sorbet, sparkler, tonic water