Call it an adult slushy, slurpy, frosé, soft-Italian ice, or a milkshake—whatever you call it, it’s delicious. This fun frozen cocktail by Alex Province is inspired by his travels to Rioja, Spain, where they enjoy lemon-sorbet-cava milkshakes after meals.
• ON-DEMAND: Listen to Faith and the gang describe this cocktail during The Faith Middleton Food Schmooze®. •
Contributor Chris Prosperi imagines it as a summer barbecue palate cleaner, and Robyn Doyon-Aitken wants to start her next girls’ night with one in hand. Faith is going straight-up picnic dessert, here, and sees beautiful cups of sorbet-rosé shakes served with chocolate cookies or delicate chocolate cookie straws (pirouettes).
Alex made these for us in the studio with a dry sparkling rosé from Venice, Italy, but you can use any Cava, as Alex does, or other sparkling wine for this, really.
Photo: Toby Oxborrow/Flickr, creative commons
|
A touch of heavy cream adds enough richness to make these cocktails dessert-y—but at the same time—there’s a lightness and whimsy to them. Feel free to doctor these up the way you’d like them. Experiment with sorbet flavors (just be sure to use a good-quality sorbet). Remove the vodka, if that’s not your spirit. Add raspberries or Meyer lemon. Garnish with mint, or even a grilled herb for a little nuance. This is creamy frosé your way!
|
- 1 pint good-quality lemon sorbet (Alex used Blue Moon Sorbet. It’s made in VT, and available all over New England).
- 1/2 bottle dry sparkling rosé (or Cava or any sparkling wine)
- Zest of 1 lemon (you’ll need some fine zest to incorporate into the cocktail, but some larger ribbons for garnish)
- 2 shots vodka
- 2 tablespoons heavy cream
- Leave a pint of sorbet out at room temperature for 10-15 minutes to soften (the softer, the better). Turn the sorbet out into a medium-sized metal bowl. Add the sparkling rosé and use a whisk to incorporate. The wine will help soften the sorbet even more.
- When the cocktail is smooth and drinkable, fold in finely grated lemon zest, vodka, and heavy cream until well blended.
- Pour into flutes (or any kind of cup if you’re at a picnic!) and garnish with little ribbons of lemon zest.
