Being 3:00PM on a Friday afternoon I found myself with little to do. My major project for the week was complete and being a perfectionist I hate starting a new one only to leave it sitting on my desk until Monday. Yet, I still had 2 hours before my Happy Hour date downtown. So I did what I normally do when I'm looking forward to a future foodie adventure - I turn to the Dining & Wine section of the New York Times.
The headline: A Sophisticated Slushie caught my attention. Anything drink that can be described as "doubling as dessert" is worth my reviewing (if not soon-after future tasting). The article included a brief 4-paragraph description of the author's (Mark Bittman) adaptation of the classic Italian dessert Granita, a video and luckily the recipe.
While I'm not a huge fan of gin by itself (or gin and tonics) this I might have to give a try.
1 pint lemon sorbet
1/4 to 1/2 C gin
1/2 C dry Prosecco (I'm sure any champagne will do)
6-8 fresh mint leaves
Put the sorbet and gin in a food processor or blender and blended until well combined but still slushy. Pour into champagne flutes, top with Prosecco, garnish with mint leaves and serve immediately.