Prep
Total
Yield 1
The following is a recipe comes from my book The Italian Table. The recipe for 1 person. Simply multiply for more, but you should make no more that a six-serving batch at a time, or else the sorbet will begin to melt too much.
If your freezer is super cold and your sorbet is frozen solid, let it rest at room temperature for about 20 minutes before beginning.
Measure out the sorbet into a large stainless steel bowl. Add a splash of prosecco and whisk the sorbet until it becomes slushy and the prosecco is mixed in. Slowly pour in the vodka, while continuing to whisk. Then add in the rest of the prosecco, stirring to mix.
Pour into glasses and serve immediately (it will start to separate as it rests). It should be liquid enough to sip, so you shouldn't need a spoon. It's traditionally served in champagne flutes
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2019/09/sgroppino-lemon-sorbet/