• Preparation Time20 mins
  • Cooking Time5 mins
  • Serves6
  • DifficultyEasy
1 bottle good Prosecco
Fresh mint, for garnish

For the lemon sorbet

1 cup plus 2 tablespoons granulated sugar
2 teaspoons lemon zest
Juice of 6 lemons (about 1 cup)
3 tablespoons limoncello

To make the 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.

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

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