- 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.