2 pints of very good lemon sorbet, softened
1 small bottle of prosecco (the individual serving kind)
2 tablespoons of vodka
Chill 4 champagne flutes
Whisk the lemon sorbet gently until it is smooth.
Slowly whisk in the prosecco and vodka to combine.
The consistency should be thick enough to eat with a spoon.
Add more sorbet if necessary.
Spoon into the flutes, garnish with a lemon slice and serve immediately
Pairs Well With
After a big meal, I don't always want a full heavy dessert but I long for something sweet. Sgroppino involves sorbet, prosecco and a little bit of vodka making it a little bit naughty but a perfect end to a dinner