This provides cooling! First cut the vanilla ice cream. Zest the lemon (grate very finely), squeeze the juice from the lemon. Crush the ice cream with the zested lemon peel and the juice. Pour into a large enough bowl and place in the freezer for 15 minutes, stirring repeatedly. Pour the lemon sorbet into cocktail glasses, top with Prosecco and sprinkle with fruit (lemon slices, kiwi slices, cocktail cherries, etc.).
) and decorate with a small sprig of fresh mint.
Delicious variations: The aroma will be more intense if you use limes instead of lemons. If the taste is too sour, you can also use oranges.
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