Prep 10 mins
Cook 0 mins
I think the Spanish are onto something here. This can be used as a drink or a frozen dessert. Freezing time not given. Posted for Zaar World Tour III
- 1 (750 ml) bottlecava wine or 1 (750 ml) bottle sparkling wine
- 1 quart lemon sorbet or 1 quart lime sorbet
- 1⁄2 lemon, juice of
- Allow the tub of sorbet to soften.
- In a large bowl, beat the sorbet, lemon juice and cava (sparkling wine) until creamy.
- Either serve straight away as a drink, or pour into dessert bowls and freeze.
I just had this drink about 3 wks ago at a wedding, here in Portugal, it is often served in between the meals, as here you always have 2 main dishes one fish the other meat. The drink in served after your first dish, this is to help the digestion. It is quite good, you may find it a little bitter at first but you easy adapt yourself to it.
I forgot I was going to make this for dessert for tonightâ€™s Easter Supper until it was too later to get it to the â€˜frozen sorbetâ€™ stage. As others have noted, it didnâ€™t matter, I served it in some old 60â€™s giant champagne glasses and it was a hit! Definitely a keeper and canâ€™t wait to make it again.
Loved, Loved, Loved this. I am a big lemon fan anyways, but this was outstanding. I will be making this again tonight!!! I halved the recipe as I could only find pints of lemon sorbet. I will see if they have lime too. I had it both as a drink and as a dessert. I wouldn't complain about getting this either way!! Thanks Annacia for a new summer treat!!