Makes 1 cocktail
This slushy cocktail originally came from Venice; it’s just the right start to a brunch in the hot summer months, or a delightful finish to a dinner party (drink your dessert!). It’s usually made with vodka, but I sometimes like to vary it by using limoncello instead. You can make several of these at one time if you have a crowd, doubling or quadrupling the amounts in a large measuring cup or pitcher, but serve right away, so they stay nice and slushy.
- 4 ounces prosecco, chilled
- 1/2 cup lemon sorbetto
- 1 ounce vodka or limoncello
Put a wineglass in the freezer to chill for 15 minutes.
In a spouted measuring cup, stir together the prosecco, sorbetto, and vodka or limoncello until smooth and slushy. Pour into the wineglass, and serve right away.