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.