Photo: Sgroppino

TOTAL TIME: 5 hr 25 min
Prep: 20 min
Inactive Prep: 5 hr
Cook: 5 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • Lemon Sorbet, recipe follows
  • 1 bottle good prosecco
LEMON SORBET:
  • Juice of 6 lemons (about 1 cup)
  • 3 tablespoons limoncello
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Directions

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.

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  • on November 02, 2011

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    Bottoms up! It waas fab.....Always look forward to Deb and Gabriele's show and the wonderful food

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