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.
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 leaves fresh mint leaves
Instructions
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1
Chill four coupe or Champagne flutes in the freezer for at least 10 minutes.
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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.
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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.
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4
Garnish each glass with a pinch of 1 tsp lemon zest and a fresh mint leaves leaf. Serve immediately.