INGREDIENTS
2.2 dl of water
180 g of sugar
1.25 dl of lemon juice
7.5 dl of dry prosecco
PREPARATION OF THE RECIPE
Heat the water down to 40 ° C. Add sugar and bring to 65 ° C. Cool by immersing the pan in a basin that contains cold water and ice.
After the mixture has cooled, add the filtered lemon and skim the ice cream in the ice cream maker until the sherbet is formed.
Use the die-cutting tool to create ten balls that you put into two glasses and complete with cold prosecco.
