Ingredients
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½ cup (4 ounces) Prosecco
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6 tablespoons (3 ounces) lemon-flavored vodka
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¼ cup loosely packed fresh basil leaves, plus more for garnish2
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2 tablespoons (1 ounce) limoncello
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1 cup (1/2 pint) lemon sorbet
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6 large (about 3 ounces total) fresh strawberries, hulled and halved lengthwise
Directions
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Using a cocktail muddler or handle of a wooden spoon, muddle together Prosecco, vodka, basil, and limoncello in a cocktail shaker until basil is starting to bruise and tear into pieces. Set aside.
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Process sorbet and strawberries in a blender until smooth, about 30 seconds. Pour basil infusion from cocktail shaker through a fine mesh strainer into blender; discard solids. Pulse just until combined, 3 to 4 pulses. Transfer blended mixture to a medium-size freezer-safe bowl or resealable container. Cover and freeze until firm, at least 4 hours or up to overnight (12 hours).
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Remove frozen mixture from freezer; let stand at room temperature until softened slightly, about 10 minutes. Scoop mixture into blender; process until smooth, about 30 seconds. Divide evenly among 4 Champagne flutes or wine glasses. Garnish with additional basil, and serve immediately.
![Boozy Frozen Strawberry Lemonade](https://www.foodandwine.com/thmb/2caRfAtj6-V5Ntn1lS7YdMUPYms=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Frozen-Strawberry-Lemon-Cocktail-FT-RECIPE0622-ecf959e3266d46e6ad55e96f84adca2a.jpg)