INGREDIENTS
75ml Prosecco
1 Scoop lemon sorbet
75ml Saicho Jasmine

GLASS & GARNISH
Serve in a Champagne saucer
Garnish with confit lemon peel julienne

METHOD
Add scoop of lemon sorbet to a chilled champagne saucer, then carefully pour over first the prosecco, then the Saicho Jasmine, add a little confit lemon peel on top of the sorbet and serve with a spoon.

CREATE THIS COCKTAIL WITH SAICHO JASMINE