Instead of taking your entire party to Paris, serve this thick, frosty libation and they’ll arrive on the banks of the Seine.
Ingredients:
1 cup ice
1 cup lemon sherbet, softened
2 ounces vodka
1 ½ ounces crème de cassis
Method:
1. Combine all the ingredients in a blender.
2. Cover and pulse on and off until the mixture starts to swirl evenly.
3. Blend on high for 20 seconds, or until the drink is completely smooth.
Variations
Chocolate Lemon Peel Omit the crème de cassis. Add 1 ½ ounces white crème de cacao before blending.
Greek Lemon Squeeze Omit the vodka. Add 2 ounces ouzo before blending.
Green Lemon Freeze Omit the crème de cassis. Add 1 ounce melon liqueur (such as Midori) before blending.
Licorice Lemon Slush Omit the crème de cassis. Add ½ ounce anise liqueur (such as sambuca or Pernod) before blending.
White Lemon Flurry Omit the crème de cassis. Add ½ ounce white crème de menthe before blending.
