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Sgroppino Lemon Prosecco Slush

A Venetian after-dinner cocktail that blends tart lemon sorbet with ice-cold Prosecco and a splash of vodka into a frothy, slushy sipper.

10 minEasyServes 4200 cal/serving

ItalianAlcoholic DrinkBlenderStandardDairy-FreeGluten-FreeEgg-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

Ingredients

  • 2 cups lemon sorbet
  • 2 cups Prosecco, well chilled
  • 1/4 cup vodka, ice cold
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 8 fresh mint leaves

Instructions

  1. 1

    Chill four coupe or Champagne flutes in the freezer for at least 10 minutes.

  2. 2

    Place 2 cups lemon sorbet and 1/4 cup ice cold vodka in a blender. Add 2 tbsp fresh lemon juice. Pulse just until smooth - do not over-blend.

  3. 3

    Divide the sorbet mixture among the chilled glasses. Slowly pour 2 cups well chilled Prosecco over each, down the inside of the glass to minimize foam. Stir once gently until frothy and slightly slushy.

  4. 4

    Garnish each glass with a pinch of 1 tsp lemon zest and a fresh mint leaves leaf. Serve immediately.

Questions

Can I halve or double Sgroppino Lemon Prosecco Slush?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. To batch it for a crowd, multiply everything but add the ice only when serving.

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