Prosecco, Vodka, Lemon Sorbet

LAZ mentioned champagne cocktails in another thread, which reminded me of a drink my sister recently made that was quite delightful. And quite simple.

One bottle of prosecco, one pint of lemon sorbet, and about a cup (I think) of vodka, run together in a blender. I don't remember if there was additional ice, I don't think so, but I'd balance ice and vodka to get the appropriately slushy texture.

Neither the vodka nor the prosecco need to be of particularly high quality. I'd recommend a less sugary sorbet, such as the Whole Fruit brand, with quite a bit less sugar than, e.g., Haagen-Dazs.

I'm not a particular fan of frozen slushy drinks, but this was really nice, and will be even better as the weather warms up.

Cheers,

Aaron

And this reminds me of a terrific drink I had a few weeks ago at Sola. Having ordered a glass of moscato to go with my lavender ice cream, I decided to turn it into a moscato float. It heightened my yearning for summer, and was quite delicious.

After reading this thread, I googled & found out that this is a common Italian cocktail, "Sgroppino", sometimes made with cream.

I took two pints of the TJs lemon sorbet (only $1.99/pint -- for now, at least), a bottle of Citron Svedka (another bargain), and a bottle of prosecco over to our monthly girls night & this went over really well. So well, we were sad that we could only blend up two batches, as each batch requires a full pint of sorbet.

Loosely used this recipe:
2 cups lemon sorbet
½ cup lemon vodka
1 cup Prosecco

Though for the 2nd batch, we increased the vodka & prosecco and also used some ice to bulk it up a bit.

Thanks for the post, otherwise I would've never explored this yummy drink.

miss ellen