Italians drink bubbly Asti-Spumante to ring in the New Year. It’s served with either panettone or pandoro, Italy’s classic holiday cakes. Asti’s crisp fruity flavor and wonderful honey aroma nicely compliment the rich buttery cakes, but it’s also great in sorbet, too.

Makes 8 Servings

Ingredients:

1 cup sugar

1 lemon

1 (750-ml) bottle Asti DOCG, cold

8 ounces heavy cream

 Preparation:

1. Combine the sugar and 3/4 cup of water in a small saucepan. Bring to a boil and stir until the sugar is completely dissolved. Remove from the heat and put the sugar syrup into the refrigerator until cold, about 1 hour.

2. Using a grater with tiny holes, lightly scrape the skin of the lemon, taking care to remove only the yellow portion of the peel. Then squeeze the juice from the lemon. Reserve both the zest and juice.

3. Pour the Asti DOCG into a 9 by 12 by 2-inch glass or other non-reactive baking pan. Mix in the sugar syrup, lemon juice, and grated zest. Place the mixture, covered with plastic wrap, into the freezer for 1 hour.

4. Using a wooden spoon, break up any ice that has formed on the sides of the pan and stir into the rest of the mixture. Continue to freeze and repeat this procedure every hour for at least 3 hours.

5. Just before serving, using an electric mixer or whisk, beat the cream until it forms stiff peaks. Gently mix the sorbet with a fork to smooth out any clumps that may have formed and whisk the whipped cream into the sorbet.

6. Serve with slices of Panettone or Pandoro.

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