Italian Lemon Sgroppino Cocktail with Prosecco and Vodka
This slushy, creamy Prosecco cocktail can take the place of dessert, and the addition of sea salt makes me think of the briny Venetian Adriatic.
3 small lemons, preferably organic
1/2 cup sugar
1/8 teaspoon flaky sea salt, plus more for garnish
1 cup chilled Prosecco
3 tablespoons chilled vodka
1/2 cup very cold heavy whipping cream
Use a swivel vegetable peeler to remove the zest from the lemons in wide strips, avoiding as much of the white pith as you can.
Make the lemon syrup: Juice the lemons. Put the juice and all but two strips of peel (for garnish), sugar, salt and 3/4 cup water in a small saucepan. Bring to a simmer and stir to dissolve sugar. Turn off the heat and let steep for 15 minutes. Transfer to the refrigerator to chill completely.
To make the drinks, pour the prosecco, vodka and half the lemon syrup (remove the zest if you want, or leave it in for a more intense lemon flavor) into a blender. Add 4 or 5 ice cubes, depending on their size, but they should be submerged in the liquid. Blend to a slush. Transfer to a container with a pouring spout, such as a 2-cup measuring cup.
Put the cream and remaining syrup in the blender and blend on high speed until the cream thickens to soft peaks. Gently whisk the cream into the slush.
Pour or spoon into glasses and sprinkle with a few flakes of salt.
Slice the reserved zest into thin pieces to garnish the drinks.