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Lemon Sorbet Float
Lemon sorbet melts into the prosecco and turns the glass into a pale, frothy cloud. It is the Italian way to finish a party, and a single scoop does the work of a dessert. Do it at the table and people will remember it.
6 glassesYield
EasyDifficulty
What you'll need
- 6 small scoops lemon sorbet
- 2 cups prosecco, well chilled (480 ml)
- 6 tbsp vodka (90 ml)
- mint leaves
How to make it
Put a scoop of sorbet into each chilled glass.
Add a tablespoon of vodka to each.
Pour about 1/3 cup of prosecco over each and add a mint leaf.
Glass: Champagne flutes or coupes. Garnish: A mint leaf.
Chef's secrets
Use sorbet, not sherbet.
Serve immediately.
Good to know
Make ahead
Keep the glasses and sorbet in the freezer until needed.