Lemon Sorbet Prosecco Float
Under a string of tea lights and surrounded by lemon trees, this refreshing combination of sour and sweet made its way into my life in the form of a palate-cleansing cocktail. Perfected by the Italians, this cocktail is a post-dinner staple that Sam and I experienced firsthand at Limoncello in Saint Michaels. Now, it may not have been the Italian countryside, but cozying up in the corner of this romantic restaurant, you could have convinced us differently.
One of Sam and my favorite things to do for our weekly date nights is to try new restaurants and indulge in delicious food and creative cocktails. Sam has his go-to drink order: a whiskey sour or a Moscow mule. I, on the other hand, love to switch things up every chance I get. My general rule of thumb is to try the “signature” cocktail at each restaurant we visit. If it’s good enough to be at the top of their list and/or have their name attached to it, it’s a pretty good bet that it won’t be a disappointment.
Since we were at the most highly recommended Italian restaurant on the Eastern Shore, I knew that I had to immerse myself in the atmosphere and try a lemon-infused cocktail.
Now, not only was the food incredible, but my mind kept returning back to this refreshing combination weeks later. With the tangy sorbet and the crisp Prosecco, I had a strong feeling that it would become our go-to Spring and Summer cocktail.
It is so incredibly simple to make that it almost feels like I’m cheating by calling this a “recipe”. You only need 4 ingredients and about 5 minutes to whip this up when hosting guests, or simply for yourself after a particularly rich and satisfying meal.
Choose an organic, small batch lemon sorbet if possible to cut out/reduce artificial lemon flavor.
Choose a dry Prosecco if possible since the sorbet is generally very sweet on its own.
Chill your cocktail glasses in the fridge beforehand if serving outside in warm weather so that your sorbet doesn’t melt as quickly.
Run your ice cream scooper or spoon under hot water (to make a cleaner, rounder scoop). Scoop 1 large ball of lemon sorbet into each cocktail glass.
(Optional) Cut lemon in half. Using a grater with one of the halves, zest lemon on top of each sorbet scoop. Using the other half, thinly slice and add 1 round to each glass.
Pour Prosecco on top of the sorbet to fill 3/4 of the cocktail glass.
Garnish with fresh mint. Enjoy!
Want more recipe-related posts? Check out my Oven Baked Brie with Blackberries, Rosemary, and Toasted Walnuts and Sparkling Fig and Thyme Cider Cocktails.
What is your go-to cocktail for Spring and Summer? Comment on my latest Instagram photo and tell me, or tag me in your homemade Lemon Sorbet Prosecco Float.
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xo Anna Elizabeth