Frozen Saffron Prosecco

Ingredients:

1 pinch Lemonfair Saffron, ground with mortar & pestle
1 cup sugar
1 cup water
1 750ml bottle Prosecco
Juice & zest of 1 lemon

Directions:

Make the saffron simple syrup: Combine sugar and water in a small pot and bring to a boil over medium heat, stirring constantly. When sugar is dissolved (about 5 minutes), remove from heat and immediately stir in saffron. 

Allow to cool, then use or store in clean jar with lid in the refrigerator for up to 1 month.

Making the cocktails: Stir together Prosecco, simple syrup, lemon juice, and lemon zest.

Pour into 9x13” pan and freeze for 2 hours.

Use af or to scrape the frozen bits, then return to freezer & repeat every 30 minutes until frozen like an slushy.