Sgroppino With Limoncello Recipes

Steps:

• Pour the Prosecco and vodka into 2 Champagne flutes, dividing equally. Spoon a scoop of sorbet into each flute. Sprinkle with mint and serve immediately.

Steps:

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

Steps:

• Spoon the sorbet into a champagne flute.
• Pour the limoncello onto the sorbet. If using 4 teaspoons of sorbet it should just come to the top of the sorbet.
• Fill the glass with prosecco. Do this carefully, not only will the prosecco fizz but so will the sorbet.

Steps:

• 1. Place all ingredients in blender and blend just to combine, not to liquefy
• 2. Place in container and place in freezer until frozen, but not hard, approx. 30 mins
• 3. Serve in coupe glasses

Steps:

• Put the lemon sorbet into the bottom of a champagne flute.
• Pour over the vodka, then top with champagne.