Lemon and rosemary punch with lemon sorbet

serves 8–10


For the lemon sorbet
2 organic lemons
200 ml water
100 g sugar
100 ml Darbo Sicilian lemon syrup
1 fresh egg white

For the lemon and rosemary punch
2 organic lemons
1 bottle of Prosecco (750 ml) or a light white wine
300 ml Darbo Sicilian lemon syrup
3–4 sprigs of rosemary
1 litre of sparkling water

serves 8–10


For the lemon sorbet, wash and dry one of the lemons and grate the peel. Squeeze both lemons. Pour 200 ml water into a saucepan, add the sugar, lemon peel and Darbo Sicilian lemon syrup. Bring to a boil while stirring constantly. Wait until the sugar has dissolved completely, then take the mixture off the heat. Stir in the lemon juice. Leave the syrup mixture to cool.

Beat the egg white until stiff. Slowly fold the beaten egg white into the cooled syrup mixture. Refrigerate the lemon sorbet for at least four hours. Whisk it every 30 minutes.

For the lemon and rosemary punch, slice the lemon. Mix the Prosecco or white wine with the lemon syrup, add a few sprigs of rosemary and refrigerate the mixture for at least three hours. Before serving, top the punch up with sparkling water. Serve with plenty of ice.

Tip: to make an alcohol-free punch, use bitter lemon instead of Prosecco.

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