Limoncello & Prosecco Float
 
 
Author:
Recipe type: Dessert
Ingredients
  • Limoncello Sorbet:
  • 1½ cups granulated sugar
  • 2 Tbsp lemon zest*
  • ½ cup fresh lemon juice*
  • Pinch of salt
  • ⅔ cup limoncello liqueur
  • .
  • Prosecco
  • Limoncello/lemon sorbet
  • Thai basil or fresh lavender frond (optional garnish)
Instructions
  1. 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.
  2. 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/