dry prosecco

This concoction feels granita-like to me, granita being — as you may know — a sort of slushy Italian dessert usually made from water, sugar and fruit or other flavorings. Obviously, this isn’t that. In fact, I cheat completely, beginning with a pint of good-quality sorbet and then simply adding the other ingredients, two of which contain alcohol.

Grown-Up Granita

lemon sorbet

dry Prosecco

mint leaves

Put the sorbet and gin in a food processor or blender and blend until well combined but still slushy. Pour into champagne flutes, top with Prosecco, garnish with mint leaves and serve immediately.

Mark Bittman makes a cold, sweet cocktail with gin and sorbet.

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The most viewed dry prosecco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine