This recipe transforms a classic Italian dessert into a refreshing cocktail, perfect for summer. It includes making a lemon verbena cordial by infusing vodka with tea leaves, adding sugar, and keeping it in the fridge for up to a month.
To assemble the cocktail, place lemon sorbet in a frozen glass, add candied lemon zest, pour lemon verbena cordial, top with a mint sprig, and finally add prosecco. Serve with a spoon for an enjoyable consumption experience.
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