The Piña Sgroppino brings fresh pineapple, Porta Dante Prosecco from BWS - Windsor, and coconut sorbet for a deliciously simple cocktail.

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Ingredients

1 cup chopped fresh pineapple

150ml prosecco

2 scoops coconut sorbet

Toasted coconut flakes and fresh pineapple to garnish

Directions

1. To a blender, add pineapple, prosecco, sorbet and ice.

2. Blend until thick and frozen slushy consistency.

3. Pour in to glass and top with coconut flakes and fresh pineapple.

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