Ensaimadas gyda Mefus, Saws Prosecco a Sorbet Lemwn

• Put the strawberries finely diced with sugar in the pan. Bring to the boil for approx. 5 minutes, deglaze with prosecco and reduce for approx. 3 minutes. Take off the stove and let cool down a bit.
• Cut the ensaimadas diagonally and apply the strawberry measurements to the lower half. Then fold the lid half over it.

For the lemon sorbet:

• Stir the water, sugar and grape sugar in a saucepan well. Cook for about 10 minutes until a syrup is formed. Let cool down.
• Squeeze the lemons, then mix the syrup with the lemon juice with a grated lemon peel for the freezer. The lemon sorbet approx. Let freeze for 1 hour and stir occasionally so that the mixture remains pliable.
• Stir well at regular intervals and then serve with the ensaimada on a plate, garnished with leaves of mint or mint sauce.