Thai basil or fresh lavender frond (optional garnish)
Instructions
Sorbet: In a small saucepan, combine the sugar, lemon juice and limoncello. Bring to a boil and stir until sugar is completely dissolved. Remove from heat and allow to cool. Stir in the lemon zest, then pour into a 9x13 baking sheet and freeze until firm (about 2 to 3 hours), then stir with a fork every half hour until it is a good consistency.
Take a large scoop of sorbet and form it into a ball- this is for both visual appeal and to ensure the sorbet doesn't melt too fast, we want to be able to scoop away at it a bit. Place sorbet ball in a wide champagne glass or martini glass and top with Prosecco. Serve immediately, garnished with a sprig of thai basil or fresh lavender.
Notes
* Approximately 2 large lemons
Recipe by Port and Fin at https://portandfin.com/limoncello-prosecco-float/