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250g lemon sorbet
200ml chilled prosecco (or other sparkling white wine)
1. In a large bowl, whisk together the sorbet, vodka and prosecco, starting slowly so that the prosecco doesn’t froth up too quickly. Once smooth, divide the mixture between four champagne flutes. Add 10ml Aperol to each glass and mix very briefly to give an ombre effect, lighter at the top and pinker at the bottom. Serve immediately.
This recipe first appeared in Waitrose Food, June 2017 issue. Updated June 2020.
This recipe was first published in June 2017.