SGROPPINO

A Sgroppino is a traditional Italian cocktail that originates from the Veneto region. It is typically made with lemon sorbet, vodka and Prosecco, creating a refreshing and light drink. The process involves blending lemon sorbet with vodka to achieve a frothy consistency, then gently adding chilled Prosecco. This mixture results in a creamy, bubbly beverage that is often served as a palate cleanser between courses at meals or enjoyed as a dessert in its own right.

For my recipe I omit the vodka, because I reckon the booze is solid without it. There is limoncello in the sorbet itself. The best part about the lemon sorbet is that you don’t need a churner for this recipe, just a few ice trays and a blender. This is the perfect finisher to a dinner party with mates, just pre scoop the sorbet into glasses and then bring out when ready and top with prosecco and serve with a spoon and you barely have to break a sweat to finish the night.

SGROPPINO

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SGROPPINO 〰️

(LEMON SORBET & PROSECCO)

1 cup caster sugar

1/2 cup demerara sugar*

4 lemons (zest & juice - you want 1 cup of lemon juice)

100ml limoncello

375ml + 250ml cold water

1 bottle Prosecco (chilled)

Prep by creating space in freezer and emptying all your ice cube trays you have (2-3 trays are great)

  1. In a small pot add in sugars and lemon zest and using a spoon or you fingers, massage the zest into the sugar to allow the oils to extrude. Pour in the 375ml cold water and place over low medium heat and just allow the sugar to melt and everything come together, you don’t want to simmer or bubble. Once it all has come together, place in fridge to cool completely.

  2. In large bowl add in 1 cup lemon juice, 100ml limoncello and 250ml cold water. Bring together with a spoon.

  3. Once sugar syrup has cooled pour it in to lemon juice mix in large bowl. Mix everything together with a spoon.

  4. Get all your empty ice cube trays and pour in the liquid into the trays. You have an option here to strain out the lemon zest, but I love the textural notes it offers, so its up to you. Place trays into freezer overnight or at least 10 hours. You need the blocks super frozen, and because of the alcohol and sugar content this will take longer than normal.

  5. Once frozen bring out trays from freezer and blitz in you stronger food processor. Blitz at highest speed as quick as possible until smooth (won’t take long). Add to larger ice cream style container and place in freezer again to freeze (this freeze won’t take as long)

  6. Once ready to serve, scoop the lemon sorbet into a glass and top with Prosecco and add in a spoon to stir it into a the boozy slushie known as sgroppino. Drink and enjoy.

  7. Little note, its great to prep for a party, I pre scoop into small glass cups place don a tray and pop into the freezer, so when dessert comes around I just pull them out pour in freshly popped Prosecco and kick back.

*feel free to use caster sugar if easier