An age-old refresher that once graced aristocratic Venetian tables, this was often served in between courses as a palate cleanser, particularly when moving from a seafood to a meat dish. Today, it is commonly served as an after-dinner drink in place of dessert and is often boosted with a splash of vodka (or more untraditionally, limoncello or even sambuca). The fact that the name of this drink comes from the Venetian word to “un-knot” or “to loosen” is no coincidence -- this is one welcome cocktail to enjoy after a big meal.
(500 milliliters) lemon sorbet
(500 milliliters) Prosecco
In This Recipe
Remove sorbet from freezer about 10 minutes before assembling the cocktail to let it soften. Place sorbet in a bowl and whisk by hand until creamy and soft (like the texture of frosting).
Add the prosecco a little at a time, whisking until fully incorporated. Pour into flutes or martini glasses and serve.