refreshing dessert / total preparation time: about 10 min.
Rinse, halve and remove the seeds from the ringroot. Boil 150 ml water with cinnamon, lime juice and sugar until sugar is completely dissolved. Simmer the ringroot for 5 min. Next, finely crush the mixture.
Stir the prosecco and mirabelle plum brandy into the puree and freeze the mixture in the ice cream maker.
Tip: If you don’t have an ice cream maker, place the quantity in a baking dish in the freezer and stir heartily every half hour.
For a non-alcoholic sorbet: Replace prosecco and mirabelle plum brandy with 100 ml mineral water and 2 tbsp peach syrup.
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