Grown-Up Granita

• 1 pint lemon sorbet
• 1/4 to 1/2 cup gin
• 1/2 cup dry Prosecco
• 6 to 8 fresh mint leaves for garnish

1. Put the sorbet and gin in a food processor or blender and blend until well combined but still slushy.
2. Pour into champagne flutes, top with Prosecco, garnish with mint leaves and serve immediately.

lemon sorbet, gin, mint

Taken from cooking.nytimes.com/recipes/1013375 (may not work)