1/4 cup freshly squeezed lemon juice (about 2 large lemons)
1 tablespoon lemon zest
1/2 cup apple cider
2 tablespoons Santa Margherita Prosecco
1 bottle chilled Santa Margherita Prosecco
Fresh mint, for garnish
In a small saucepan, bring cranberries, water, honey and ginger to a rapid boil. Reduce heat to a hard simmer and cook for 2 to 3 minutes until cranberries have heated through. Remove from heat.
In a food processor or blender, blend cranberry mixture until finely chopped. Add in lemon juice, lemon zest, apple cider and Santa Margherita Prosecco, pulsing to combine.
Pour mixture into a shallow 9 by 9 baking dish and place in freezer for about an hour until mixture starts to “slush”. Using a fork, break up periodically over the next 2 to 3 hours until fluffy and frozen.*
Layer glasses with a few scoops of sorbet, apple slices and fresh pomegranate seeds. Top with Santa Margherita Prosecco and garnish with mint. Enjoy immediately. Cheers!
*To make even fluffier, creamier sorbet: Place frozen granules in a food processor and pulse until smooth. Pour back into baking dish and freeze until firm.