Bubbly Sorbet

Preparation

1.For the tea

• Steep 8 g of Sweet Sorbet in 500 mL fizzy lemonade for 1.5 hours in the refrigerator.
• To keep the lemonade from going flat, cover your tea with cling film while steeping and until you add it to the cocktail.

2.Mix the cocktail (makes one drink)

• Start by filling your wine glass with crushed ice. If you don’t have any, you can crush whole ice cubes with a muddler.
• Pour 150 mL of Sweet Sorbet -infused fizzy lemonade, the Prosecco, and the elderflower syrup over the ice.
• Stir.
• Garnish with mint leaves and lime and enjoy!