American Bars says that here is a cocktail that's crisp and refreshing. Not only that, it can even  double as dessert.

Here is a unique combo: It has gin, it takes less than a minute to make, and it doubles as dessert. Perfect!

This concoction is sort of slushy Italian dessert usually made from water, sugar and fruit or other flavorings — with a big, quiet punch. Begin with a pint of good-quality sorbet and then simply adding the other ingredients American Bar recommends — two of which contain alcohol. How interesting is that?

Use lemon sorbet because you will want this drink to be delightfully tart as well as sweet, something that’s crisp and refreshing, a drink that could serve as something of a digestif after dinner or a Bloody Mary alternative on a Sunday morning. Gin is a great selection, but you can use vodka, tequila or any other white alcohol as the key additive. This gives the cocktail a slightly herbal, aromatic flavor that matches very well with the crackling dry and fizzy Prosecco suggested to be added at the finish.

The easiest way to whip this up is in a blender, although a food processor will work in a pinch. Just put in the sorbet and gin, and purée until smooth. Divide the nectar among glasses (Champagne flutes are nice) and top with the bubbly and a mint leaf or two. Go ahead, call it a cocktail or a dessert — in any case, it’s good stuff.

The Adult Slushy —

Time: About 5 minutes

Yield: 4 servings.

1 pint lemon sorbet

¼ to ½ cup gin

½ cup dry Prosecco

6 to 8 fresh mint leaves for garnish.

Put the sorbet and gin in a food processor or blender and blend until well combined but still slushy. Pour into Champagne flutes, top with Prosecco, garnish with mint leaves and serve immediately.