- 4 cups Spumante
- 2 pints frozen lemon sorbet
- In a blender, combine half of the Spumante with half of the sorbet and blend just until the sorbet is soft but not liquefiedyou're looking for a slushy texture. Pour into Champagne or parfait glasses and repeat with the remaining Spumante and sorbet. Serve the sorbetto with long sundae spoons and crisp cookies.