Lemon sorbet whipped with prosecco and vodka into a cold, frothy pour — dessert and digestif at once.
Category: Popular
Glass: Flute glass
ABV: 10%
Difficulty: Medium
Prep time: ~3 min
Ingredients
Lemon sorbet100 ml (3.4 oz)
Prosecco90 ml (3 oz)
Vodka20 ml (0.7 oz)
How to Make It
Whip the sorbet and vodka together in a chilled bowl.
Add the prosecco gradually, whisking until frothy.
Pour into a chilled flute.
Top with a single mint leaf.
Garnish
Mint leaf
What it tastes like
It smells of lemon and lime peel, it wears a foam cap and it is carbonated.
The technique
Blended. Everything goes into the blender with crushed ice. Cubes strain the motor and leave shards behind; crushed or pellet ice gives a smoother drink. Rule of thumb: about a cup of crushed ice per serving. More ice than that and you are drinking a slush with no flavour left.
Glass and ice
A narrow, tall flute. The slim opening is what keeps sparkling wine fizzing longest: there is very little surface for the bubbles to escape from.
Ingredient notes and substitutes
Prosecco
Italian sparkling wine, fruitier and less yeasty than champagne. It is what a spritz means by sparkling wine, and it has to be opened ice-cold.
Vodka
Vodka brings body and alcohol rather than flavour; its job is to get out of the way of everything else. Which is why, in a vodka drink, how fresh the juice is matters far more than the brand.
The Story
Venetian, and served between courses at long meals; the name comes from a dialect word meaning to untie a knot.
Frequently asked questions
How is a Sgroppino mixed?
It is blended and served in a flute.
How strong is a Sgroppino?
Roughly 10% ABV as served — lighter than a beer — a long-conversation drink that takes a second round.
Can a Sgroppino be made without alcohol?
Simply leaving the spirit out does not work — the body and the bitterness go with it. The 86 alcohol-free recipes in the catalogue are built to hit that balance from the start.
Is a Sgroppino hard to make?
Moderate. A shaker or mixing glass plus a strainer covers it.
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