Lemon Rosemary Moscato d’Asti
Yields 4 cups
(Serves 20 as an intermezzo course)

1 1/2 cups granulated sugar
1 cup water
1/2 cup fresh rosemary, roughly chopped
1 cup freshly squeezed lemon juice
1 cup Moscato d’Asti (or other sparkling wine)

Combine water, sugar and rosemary sprigs in a saucepan, bring to a boil; lower the heat to a simmer and cover for 5 minutes. Remove from heat and cool. Add the fresh lemon juice and strain the mixture discarding the rosemary. Add Moscato d’Asti and pour into a shallow container, cover and freeze until firm. Remove from freezer, puree in a blender or food processor until smooth. Put into a small bowl, cover and freeze again. When ready to plate up use a melon baller or small ice cream scoop to make 1 to 3 balls per person. Serve in a stemmed glass or dessert dish before the main course. Garnish with rosemary sprigs to serve.