• 12 ounces frozen cranberries (or fresh)
  • 1/4 cup water
  • 1/2 cup honey
  • 1 tablespoon freshly grated ginger
  • 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
  • Pomegranate seeds
  • Apple slices
  • 1 bottle chilled Santa Margherita Prosecco
  • Fresh mint, for garnish


  1. In a small saucepan, bring cranberries, water, honey and ginger to a rapid boil.
  2. Reduce heat to a hard simmer and cook for 2 to 3 minutes until cranberries have heated through. Remove from heat.
  3. In a food processor or blender, blend cranberry mixture until finely chopped.
  4. Add in lemon juice, lemon zest, apple cider and Santa Margherita Prosecco, pulsing to combine.
  5. Pour mixture into a shallow 9 by 9 baking dish and place in freezer for about an hour until mixture starts to “slush."
  6. Using a fork, break up periodically over the next 2 to 3 hours until fluffy and frozen.*
  7. Layer glasses with a few scoops of sorbet, apple slices and fresh pomegranate seeds.
  8. Top with Santa Margherita Prosecco and garnish with mint. Enjoy immediately. Cheers!
  9. *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.