Preparation

• In a medium saucepan, combine the cranberries, sugar, zest, and cinnamon with 2 cups water. Stir to combine, and then bring to a boil over high heat. Reduce the heat to low, and let the mixture simmer until the berries pop and the juices thicken, about 10 minutes. Turn off the heat, cover the pan, and steep for at least 30 minutes.
• Remove the cinnamon. Pour the mixture into a blender, and purée until smooth. Line the bottom and two sides of an 8×8-inch metal pan with a strip of parchment long enough to overhang on the 2 sides.
• 将蔓越莓混合物倒入锅中，冷冻几个小时或过夜。
• When frozen solid, remove the cranberry mixture from the freezer. Let sit at room temperature for a few minutes. Lift the cranberry mixture out of the pan using the parchment, and cut into 25 cubes. Place an empty quart-size container with a cover in the freezer to chill.
• Purée the cranberry ice in a food processor, adding cubes a few at a time, until smooth and creamy, about 3 minutes. Scrape the ice into the chilled container. Cover and return to the freezer for at least 2 hours or overnight.
• When ready to serve, remove the ice from the freezer. Bruise a mint leaf in the bottom of each of 6 fluted glasses, then top each with 2 small scoops (about 2 Tbs. each) of the cranberry ice. Pour the Prosecco over the ice. Top each glass with a mint leaf, and serve.