Lemon Sorbet Cocktail

• 2 cups lemon juice
• Zest of 2 lemons
• 1 1/2 cups caster sugar
• 1 1/2 cups water
• 2 cinnamon quills
• 1 can condensed milk
• 1 bottle Spanish sparkling wine or cava
• Edible flowers, for garnish (optional)

Instructions:

1. Zest the lemons into a jar.
2. Squeeze the lemons to get 2 cups of juice.
3. In a saucepan, combine the caster sugar, water, and cinnamon quills. Bring to a boil over high heat, then reduce heat to low and simmer for 4-5 minutes, or until the syrup has thickened.
4. Remove the syrup from the heat and let cool completely.
5. Once the syrup has cooled, whisk in the lemon juice, lemon zest, and condensed milk.
6. Pour the mixture into an ice cream churner and churn according to the manufacturer’s instructions.
7. Once the lemon sorbet is churned, pour it into a loaf tin or ice cream container and freeze for 4 hours, or overnight.
8. To make the cocktail, place 4 scoops of lemon sorbet in a jug. Add 1/2 bottle of sparkling wine or cava and blend with a stick blender until smooth and frothy.
9. Pour the cocktail into glasses and garnish with edible flowers, if desired.