Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Sgroppino
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 280
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 45
- Dietary Fiber
- 1
- Sugar
- 42
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 8
- Total: 5 hr 25 min
- Prep: 20 min
- Inactive: 5 hr
- Cook: 5 min
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.