This Lemon Sorbet Spritz is a light refreshing summer cocktail for everyday enjoyment. Prosecco, sparkling water & a vodka twist give just the right amount of effervescence, while the lemon sorbet ice cubes chill it to the perfect temperature. Great for backyard BBQs, picnics, happy hours and oceanside sipping.
Summer brings to mind laid-back vacations, lazy days on the beach, easy dinners on the patio and refreshing cocktails.
Living in Florida, with blue skies, warm evenings and gentle ocean breezes, gives me the chance to relax after work with appetizers and cocktails on my back patio. And there is no better start to a refreshing cocktail than Riondo Prosecco.
Riondo Prosecco is an authentic Italian sparkling wine. With it's light, fruity flavor and just a hint of sweetness, it's the perfect bubbly to sip alone or add to cocktails. No wonder it's the #1 prosecco in Italy! And the best part is that it's reasonably priced, which makes it great for everyday sipping, as well as special occasions.
They've also solved the problem of having leftover sparkling wine go flat by incorporating a screw top onto the bottle. The Riondo Porsecco also comes in bambino bottles, perfect for a single serving. What a fantastic idea! Of course, they still have the cork with the strong closure but, when I'm not hosting a party, I like that I can make this Lemon Sorbet Spritz cocktail for my husband and I in the evening and save the rest for later in the week. That means it's just as good the second time around as it is the first! And isn't it the bubbles that make a cocktail so refreshing? You betcha!
This Lemon Sorbet Spritz cocktail is a little bit sgroppino and a lot spritz, two of the most popular cocktails in Italy. A spritz cocktail commonly calls for prosecco and sparkling water, while the sgroppino uses prosecco, vodka and lemon sorbet. I combined these two into my very own version that uses the best of both cocktails.
How to Make a Lemon Sorbet Spritz
First comes the ice cubes. Not just any ordinary ice cubes, though. Nope, extra colorful and tasty ones! Put edible flowers into the bottom of an ice cube tray, one for each cube. Then, I combine lemon sorbet with a little sparkling water to help the sorbet freeze a little harder. Pour that on top of the flowers and place the tray into the freezer for 3-4 hours until frozen.
When the cubes are ready it's time to put the cocktail together. Easy peasy! Place 3-4 ice cubes in each glass. For each cocktail, pour in 1-½ ounces vodka, 2 ounces lemon sparkling water and top off with about 4 ounces of Riondo Prosecco.
Garnish with a lemon slice, if desired, and voila - one light sparkling thoroughly enjoyable cocktail!
Last night, my husband and I took the opportunity to relax at the beach just as dusk was setting in with a glass of Lemon Sorbet Spritz in our hand. The sound of the waves and the soft gentle breezes made it the perfect setting.
If you love prosecco cocktails as much as I do, check out more Riondo Prosecco Cocktails. Thankfully there's still enough summer left for me to enjoy a few more of their deliciously fizzy cocktails. Keepin' it cool! Saluti!
More refreshing cocktails
Love quick & easy recipes? Follow me on Instagram, Facebook, Pinterest & Twitter for all the latest recipe inspiration! Plus join my email list here and receive a free e-book.
LEMON SORBET SPRITZ
Ice Cubes (about 36 cubes)
- 3 cups lemon sorbet
- 1 cup Italian sparkling water
- Edible flowers pansies, dianthus, mums, citrus blossoms, impatiens, roses & violets to name a few
- 4 oz Riondo Prosecco
- 2 oz Italian lemon sparkling water
- 1 ½ oz vodka
- Using an ice cube tray, place one edible flower in the bottom of each ice cube compartment.
- Combine lemon sorbet and sparkling water and pour over flowers. Freeze for a minimum of 3-4 hours.
- Place 3-4 ice cubes in a stemless wine glass, highball glass or wine glass.
- Pour in vodka and sparkling water.
- Top with Riondo Prosecco.
- Garnish with lemon slice if desired.