1-1/2 cups lemon sorbet
3/4 cups Prosecco (Italian sparkling wine)
¼ cup vodka

Fresh mint or lemon slices to garnish

In a small bowl or pitcher, whisk together all ingredients. Pour into chilled flutes. Garnish.

Homemade Lemon Sorbet

2 cups sugar
2 cups water
1.5 cups freshly squeezed lemon juice (about 8 lemons)
1 tablespoon lemon zest

Combine the sugar and water in a medium saucepan, bring to a boil, reduce heat and simmer until the sugar dissolves, about 4 minutes. Cool completely.

Add the lemon juice and zest to the sugar water. If not making sorbet right away, cover and refrigerate until ready to use.

Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired consistency.


- Recipe courtesy of Elaine McCardel