A nostalgic nod to the Sherbet Fountain, this spritz fuses limoncello and prosecco with a subtle liquorice twist.

• 40ml limoncello
• 20ml aniseed liqueur (e.g., Sambuca or Pernod)
• 20ml fresh lemon juice
• 15ml sugar syrup
• Prosecco or sparkling wine, to top
• Crushed lemon sherbet (from Sherbet Fountain or similar), for garnish
• Liquorice stick, for garnish
• Ice cubes

Crush a small amount of sherbet and use it to rim a large wine glass.

Fill the glass with ice cubes.

Add limoncello, aniseed liqueur, lemon juice, and sugar syrup.

Stir gently to combine.

Top with Prosecco or sparkling wine.

Garnish with a liquorice stick for stirring just like dipping into sherbet.