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.