Serves: 4
1 Several hours before you plan to serve the dessert, chill 4 large goblets or parfait glasses in the refrigerator.
2 Just before serving, remove the sorbet from the freezer. Let stand at room temperature until soft enough to scoop, about 10 minutes. Spoon the sorbet into a medium bowl. Beat until soft and smooth.
3 Slowly add the prosecco and beat briefly with a whisk until creamy and smooth. Quickly pour the slush into the chilled wine goblets or martini glasses. Garnish with mint. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Prosecco Lemon Slush recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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