Ingredients :
- 1 bottle prosecco
- fresh mint (garnish)
- 1 c (2 T) sugar
- 2 t lemon zest
- 6 lemons (juiced, 1 c)
- 3 T limoncello
Method :
- Add sugar, 1 c water, and lemon zest to med saucepan over med heat, stir until sugar dissolves.
- Stir in 1 1/2 cups cold water, lemon juice, and limoncello. Place in fridge until chilled, 2 hrs.
- Add cold lemon mixture to ice cream maker until looks like soft serve. Remove to plastic lidded container and place in freezer until firm. 3 hrs.
- Add a small scoop of sorbet to each champagne flute. Top with Prosecco and garnish with a sprig of mint.
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