Boozy Shortcake Sundae

Yield: 2 servings


  • 1 pint fruit sorbet
  • 1 cup Champagne or other sparkling wine
  • 1 loaf store-bought pound cake
  • 2 pinches granulated sugar
  • 2 splashes gin


  • Preheat the oven to 350°F.
  • Cube the pound cake and place it on a tin foil-lined baking sheet. Lightly splash with gin and sprinkle it with granulated sugar. 
  • Place it in the oven and bake until the edges are golden brown and the sugar has caramelized. Remove from heat and let cool completely.
  • In each serving dish, add 2 scoops of sorbet and and top with ½ cup of Champagne. Add the pound cake cubes to each dish, and serve.