1 cup water
Juice of 2 lemons
2 cups sparkling wine, chilled
3/4 cup sugar
Zest of 1 lemon
Combine water and sugar in a small saucepan, bring to a boil, stirring until sugar melts. Remove from heat and let the syrup cool completely.
Combine lemon juice, zest and 1 cup simple syrup in food processor until smooth.
Combine sugar-lemon mixture and sparkling wine. Pour mixture into the freezer can of an ice cream/sorbet maker. Freeze according to directions. Spoon into a freezer-safe container and freeze for 1 hour. Serve in small, ball-shaped scoops.
Please note: The amount of each ingreadient is a matter of taste. If more lemon flavor is wanted, add more zest. If more sweetness is needed, add more simple syrup. If the mixture is too sweet, add more sparkling wine.
Serve with Mosby Moscato di Santa Barbara sparkling wine!
Recipe courtesy of Mosby Winery
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