Featured Author
Featured Author

Saturday, April 14, 2007


  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 1 Tabelspoon finely grated lemon zest
  • 1 1/2 cups fresh lemon juice
  • pinch of salt
  • 1 1/2 cups chilled Prosecco, Champagne, or other sparkling wine
  • 1/4 cup vodka

In a medium saucepan over medium-high heat, bring water and sugar just to a boil, stirring until the sugar is dissolved. Remove pan from heat, add zest, cover, and let stand for 10 minutes.
Pour syrup through a fine strainer set over a medium glass measure or bowl. Stir in lemon juice and salt. Let cool to room termperature. Chill mixture, covered, for about 3 hours, or until thoroughly chilled.
Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions. After churning, sorbet will be soft but ready to eat. For a firmer texture, transfer to a freezer container and freeze for at least 2 hours before serving. Pour Prosecco into a blender, add 2 cups of the sorbet and the vodka, if using, and blend just until smooth and still thick. Pour into chilled stemmed glasses and serve immediately with spoons.

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