Lemon and Campari Sorbet

  • Difficulty: Basic
  • 15 minutes
  • 4 servings

You don’t need a glass for these lemony sunny-looking cocktails. Transform the lemons into cocktail glasses without a stem. Mix the pulpy lemon juice with fruity sweet Campari and sparkling Prosecco to get things moving. Cheers!

Ingredients Needed for Lemon and Campari Sorbet

4 lemons
¼ cup campari
¼ cup prosecco

How to Cook Lemon and Campari Sorbet

  1. Place one lemon on the work surface. Cut off one of its ends just enough so that it can rest in a standing position. Also, cut off about 1 inch from the other end. Do the same for the other 3 lemons.
  2. Scoop the pulp out from them using a knife. You’ll be left with 4 “lemon glasses”.
  3. Transfer the pulp to a mixer. Mix until smooth.
  4. Strain the lemon mixture to a pitcher using a strainer and a rubber spatula. Discard the resulting pulp.
  5. Distribute the lemon juice to the cups of an ice cube pan tray. Complete each ice cup by also distributing the Campari.
  6. Freeze for 5 hours.
  7. Transfer the frozen lemon Campari cubes to a blender. Add the Prosecco. Blend for just 2 seconds.
  8. Fill the “lemon glasses” with the frozen mixture. Optionally, garnish with slices of lime.

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