Though it’s not technically a shake, this cool, lemony cocktail from the Veneto region of Italy, also the home of Prosecco, does include lemon sorbet, which puts it in the ballpark at least. As the sugar cube dissolves, it provides a bit of sweetness to balance the tart lemon and the strong vodka. Serve in champagne flutes before dinner, as a palate cleanser between courses, or after the meal to accompany, follow, or even be dessert.
This recipe is excerpted from Thoroughly Modern Milkshakes.
Find more icy sweet cocktails on our Drinks & Entertaining page.
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A really great, refreshing drink that our guests loved. The only change we would make is in the first step of blending the sorbet and vodka; our sorbet was quite frozen and blending to a smooth consistency was difficult, so maybe soften the sorbet first or combine the two in a blender or puree with a hand blender. This might also work well if you have large batches.
looks great and wanted to print the recipe, but also got 6 additional pages of ads with the recipe. Not good. Some pages only had a sentence or two. Please repair. thanks
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