Lemon sorbet with Prosecco
DIFFICULTY
easy
easy
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
6
- 300 ml Lemon sorbet (ice)
- 100 g frozen raspberries
- 1 (0,75 l) bottle of Prosecco or dry sparkling wine
- 7-10 Tbsp Mint
Directions
- 1
Shape the sorbet into 6 balls and put them back into the freezer on a plate. Before serving, place 1 ball in each large champagne bowl. Spread the raspberries on the sorbet. Top up with chilled prosecco or sparkling wine and decorate with mint.
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