Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Sgroppino
Total:
5 hr 25 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
5 hr 25 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • Lemon Sorbet, recipe follows
  • 1 bottle good prosecco
  • Fresh mint, for garnish
Lemon Sorbet:
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 teaspoons lemon zest
  • Juice of 6 lemons (about 1 cup)
  • 3 tablespoons limoncello

Directions

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

Lemon Sorbet:

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.

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