📖 Instructions

1. Zest and Juice the Lemons: Begin by thoroughly washing four lemons. Using a zester, carefully remove the zest from all lemons, avoiding the white pith which can taste bitter. Next, juice the lemons until you have 1 cup of fresh lemon juice. Strain the juice to remove any seeds or pulp – nobody wants those in their sorbet!
2. Create the Lemon Syrup: In a medium saucepan, combine 1 cup of granulated sugar with 1 cup of water. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Once the sugar is dissolved, add the lemon zest to the syrup. Bring the mixture to a simmer and let it cook for about 5 minutes. This allows the lemon flavour to infuse into the syrup.
3. Cool the Syrup: Remove the saucepan from the heat and let the lemon syrup cool completely. This step is crucial, as adding warm syrup to the Prosecco can cause it to lose its fizz. You can speed up the cooling process by placing the saucepan in an ice bath or refrigerating it for about 30 minutes.
4. Combine Ingredients: Once the syrup is cool, pour it through a fine-mesh sieve into a large bowl to remove the lemon zest. Add the strained lemon juice and 1 bottle (750ml) of Prosecco to the bowl. Stir gently to combine. Be careful not to over-stir, as you want to retain the Prosecco's bubbles.
5. Churn (if using an ice cream maker): If you have an ice cream maker, pour the mixture into the machine and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes, or until the sorbet reaches a soft, slushy consistency. An ice cream maker provides a really nice consistency, but not essential
6. Freeze (without an ice cream maker): If you don't have an ice cream maker, pour the mixture into a freezer-safe container. Place it in the freezer and let it freeze for about 2-3 hours, or until it starts to set around the edges. Remove the container from the freezer and use a fork to break up any ice crystals. Stir vigorously to create a smooth, slushy consistency. Return the container to the freezer and repeat this process every 30 minutes to an hour for the first 2-3 hours. This will help prevent large ice crystals from forming and give you a smoother sorbet.
7. Final Freeze: After the initial stirring, allow the sorbet to freeze completely for at least 4-6 hours, or preferably overnight. This will ensure it is firm enough to scoop.
8. Serve: Before serving, let the sorbet sit at room temperature for about 5-10 minutes to soften slightly. Scoop into chilled glasses or bowls and garnish with a sprig of mint or a lemon twist, if desired. Enjoy this incredibly refreshing and zesty treat!