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250g lemon sorbet
200ml chilled prosecco (or other sparkling white wine)
1. In a large bowl, whisk together the sorbet, prosecco and vodka, starting slowly so that the prosecco doesn’t froth up too quickly. Once smooth, divide the mixture between four champagne fl utes. Add 10ml Aperol to each glass and mix very briefl y 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. Download the Waitrose Food app for the full issue.
This recipe was first published in June 2017.