- 2 oz. Vodka: Try Wheatley, Broken Shed, Belvedere or Absolut Apple Juice
- 8 oz. Ruffino Prosecco
- 12 oz. Apple Sorbet
- Scoop the Sorbet into a large bowl. Add half of the prosecco and whisk it around until the sorbet is melted into the wine. Whisk in the vodka and remaining prosecco.
- Pour into a gallon freezer bag and freeze until slushy. When ready to serve cut off one corner of the bag and pipe into the glass. Garnish with an Apple slice. Serves 4