Raspberry Limonata Recipe

Chill glass

Place a large coupe or stemmed wine glass in the freezer for 5–10 minutes to chill, or fill with ice water while you prepare ingredients.

Slightly soften the lemon sorbet by letting it sit at room temperature for 2–3 minutes so it will be scoopable but still cold and firm.

If you prefer a lightly blended, slushy texture: in a cocktail shaker add ice (4 cubes), Tito's Vodka (2 oz), Chambord (0.5 oz), and fresh limonata (2 oz). Add 0.25 oz simple syrup only if you want extra sweetness.

Shake vigorously for 8–10 seconds to chill and dilute slightly. Strain into the chilled coupe, leaving room for sorbet and Prosecco.

Place two scoops of lemon sorbet into the glass on top of the strained mixture. If you want a fuller sorbet profile, add both scoops; for a lighter drink use one scoop.

Slowly top the glass with 3 oz chilled Prosecco. Pour gently over the back of a spoon or down the side of the glass to minimize foaming and to create a layered look as the Prosecco lifts the sorbet slightly.

Drizzle a small spoonful of Chambord (reserve 0.25–0.5 oz if desired) over the sorbet so it sinks slightly and creates a marbled raspberry ribbon. (If you used the full 0.5 oz of Chambord in the shaker, skip this step or use a tiny additional splash.)

Garnish with 3 fresh raspberries skewered on a cocktail pick and a lemon wheel or twist on the rim. Add a mint sprig if desired for aroma.

Serve immediately with a small spoon and a straw so guests can stir/sip as the sorbet melts into the bubbly limonata.