Hugo Sorbet with Hugo Frizzante or Prosecco

Boil some more water (approx. 600 g) with elderflower and mint and let it steep for 24 hours.

Then strain and refill with water to 485 g if necessary (if there is not enough water).

Mix dry ingredients.

Mix elderberry-mint water, lime juice and the dry ingredients together at the highest setting for 2 minutes.

Leave to mature in the refrigerator for 3-6 hours.

Mix briefly and put into the ice cream maker.

Just before the end, add Hugo Frizzante or Prosecco.