A modern twist on a timeless classic - basically a grown up lemon slushie!
Ingredients
Serves 1
- 25ml 58 and CO London Dry Gin
- 25ml Italicus Rosolio di Bergamotto
- 50ml Prosecco
- 1 scoop Lemon sorbet
Garnish
Lemon zest and crushed ginger nut biscuits
Glassware
Coupette
Method
Add all ingredients to blender and pulse until smooth. Pour into your glass and sprinkle over your crushed biscuits and zest lemon.
