Sgroppino

By dyannucci

Ingredients

• Lemon Sorbet, recipe follows
• 1 bottle good prosecco
• Fresh mint, for garnish

Details

Servings 6
Adapted from cookingchanneltv.com

Preparation

Step 1

Add a small scoop of sorbet to each champagne flute. Top with the prosecco and add a sprig of mint for garnish.

Add the sugar, 1 cup water and lemon zest to a medium saucepan over medium heat and stir until the sugar has dissolved. Stir in the remaining 1 1/2 cups cold water, the lemon juice and limoncello. Place in the fridge until chilled, about 2 hours.

Add the cold lemon mixture to an ice cream maker and run as directed by the manufacturer's instructions. You want it to look like soft serve. Remove to a plastic lidded container and place in the freezer until firm, about 3 hours.