- 700g Prosecco, 12% ABV
- 225g granulated sugar
- Heat half of the prosecco to 40°C.
- Dissolve the sugar in it.
- Add the second half of prosecco and place in the freezer.
- Stir the mass every 15 minutes until it freezes completely.
Recipe: Hidde de Brabander
Say yes to the cress