Cocktail Recipes




  • 2 cups good-quality lemon sorbet, softened
  • Chilled Zest of one lemon


Chill 4 champagne flutes.

In a bowl, whisk lemon ice cream until smooth.

Gradually whisk (do not use a blender) in the vodka and Prosecco. Don't whisk too much or it will become too liquid. You must whisk the sparkling wine in by hand because a machine will melt the ingredients. You don't want it too thick, but you don't want it real thin, either.

Pour mixture into a pitcher and serve immediately in chilled champagne flutes, tall glasses, or goblets.

Sprinkle lemon zest on top. Serve with small spoons.

NOTE: The drinks will separate if left standing.

Makes 4 servings.