| 8 oz | Paula’s Texas Lemon |
| 8 oz | prosecco (Italian sparkling wine) |
| a pint | lemon sorbet (sherbert) |
Thank you to everyone who stopped by at Tour de Vin. What a great event! Here’s the recipe for the very popular drink we were serving. Thanks to Mary Stanley of The Turtle Restaurant in Brownwood for creating this delicious concoction.
This is a delightfully cold, fizzy burst of lemon. Great for an aperitif, mid-course palate cleanser, or light dessert.
Blend ingredients in a blender until frothy. Serve in champagne flutes.