1 pint lemon sorbet
1 bottle (750 ml) Prosecco sparkling wine
4-6 lemon twists, plus one wedge for rimming the flute
fresh mint leaves, for garnish
Iridescent sanding sugar or edible gold dust for rimming the flute
Sprinkle sanding sugars or edible glitter onto a tray. Use a lemon wedge to wet the flute rim, and roll it into the sanding sugar or edible glitter.
Scoop 3 small balls of sorbet into each glass using a melon baller. Fill to within ½” of the rim with the prosecco. Garnish with lemon twist and mint leaves.