Hugo Spritz Sorbet

Ingredients:

• 1 cup prosecco
• 1/2 cup elderflower liqueur
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup sugar
• 1/4 cup water
• 1/4 cup fresh lime juice

Directions:

1. In a saucepan, combine water and sugar. Heat over medium heat until sugar dissolves to create a simple syrup.
2. In a blender, combine prosecco, elderflower liqueur, mint leaves, lime juice, and the simple syrup. Blend until well combined.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
4. Transfer the sorbet to a container and freeze for at least 4 hours to set.
5. Serve the Hugo Spritz sorbet in chilled glasses garnished with fresh mint leaves.