Ingredients

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

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Instructions

1. Add a small scoop of sorbet to each champagne flute. Top with the prosecco and add a sprig of mint for garnish.
2. 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.