As we head into the holiday weekend, I want to share one of my favorite, easy Champagne cocktails with you. It's perfect for Easter brunch, or any time you want to have a little sparkling wine with your eggs and French toast. Instead of making mimosas with Champagne, prosecco or other sparkling wine, add a scoop of orange sorbet to a Champagne flute or wine glass and top it with bubbly. It's an easy, fun alternative to traditional brunch cocktails.

Of course, you don't have to use orange. You can use raspberry, peach, mango, pineapple or whatever flavor makes you lick your lips when you see it in grocer's freezer. You could also opt to totally impress your brunch guests and make your own Clementine Sorbet or Tropical Fruit Sorbet.

I like this cocktail for Easter or spring brunch because sherbet and sorbet colors are so spring-like. My suggestion is to have two or three different flavors sorbets set up in an a bowl of ice to keep them cold and allow your brunch guests to choose which one they'd enjoy in their cocktail.

Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.

Pair sparkling wine, sorbet for an easy brunch cocktail
Skip the traditional Mimosa at Easter brunch and pour your Champagne or prosecco over orange sorbet instead.