By Cynthia Nims
This grown-up version of the ice cream float tops homemade cassis sorbet with sparkling wine. Cassis—a liqueur made with black currants that hails from Dijon, France—is the classic ingredient in a kir (when served with white wine) and a kir royale (when the wine is sparkling). This recipe takes me back to a long-ago semester abroad at the University of Dijon; studying the culinary scene was an enchanting extra-curricular activity. Note that you’ll need an ice cream maker for the sorbet.