Frequently, I am drawn in by Jim Alexander, Certified Executive Chef and Owner of Zebra Restaurant in Charlotte, North Carolina. Jim opened Zebra in 2001 and it has continued to grow. I first met him while interviewing him for Time-Warner Cable in 2003. He is talented and surrounds himself with a talented team.


Jim’s creativity and talent is exceptional. When seeing one of Chef Alexander’s latest “easy” dessert creations, I was overwhelmed by its simplicity and beauty.


 Zebra’s Champagne/Martini Floating Sorbet Photo: Courtesy of Zebra's
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Zebra’s Champagne/Martini Floating Sorbet Photo: Courtesy of Zebra’s






Zebra’s Champagne/Martini Floating Sorbet 

Sheet of ice
Champagne or flavored martini

Place frozen sheet of ice atop a martini glass.
Poke holes in ice.
Fill with Champagne or flavored martini!
Top with sorbet and garnish.


Maralyn’s tips:

For ice, pour about a quarter of an inch of water in muffin tins or ramekins and freeze.  Then poke holes in them and place in glass.

If you are using champagne or sparkling wine, consider adding Kir or Charbord. That would go well with the raspberry garnish Jim uses.

You could also use a peach liqueur with an apricot or peach slice as a garnish.

Jim’s business has grown so much, he has added catering. How exciting to have his team serve your guests in your home.


Maralyn D. HillThe Epicurean Explorer

International Food Wine & Travel Writers Association (IFWTWA)

Board Member, Co-Chair Conference & Media Trip Committee, Past President

Member: Society of American Travel Writers (SATW)

Member: Society of Professional Journalists

Executive Editor, Luxe Beat Magazine (Launching Fall 2013)

Freelance Lifestyle Journalist

Blogs: Where and What in the World & Success with Writing

Follow me: @maralynhill



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