Christmas

Sgroppino (Lemon Sorbet Cocktail)

by:
December 22, 2014
Author Notes

An age-old refresher that once graced aristocratic Venetian tables, this was often served in between courses as a palate cleanser, particularly when moving from a seafood to a meat dish. Today, it is commonly served as an after-dinner drink in place of dessert and is often boosted with a splash of vodka (or more untraditionally, limoncello or even sambuca). The fact that the name of this drink comes from the Venetian word to “un-knot” or “to loosen” is no coincidence -- this is one welcome cocktail to enjoy after a big meal.
Emiko

  • Serves 4, generously
Ingredients
  • 2 cups (500 milliliters) lemon sorbet
  • 2 cups (500 milliliters) Prosecco
In This Recipe
Directions
  1. Remove sorbet from freezer about 10 minutes before assembling the cocktail to let it soften. Place sorbet in a bowl and whisk by hand until creamy and soft (like the texture of frosting).
  2. Add the prosecco a little at a time, whisking until fully incorporated. Pour into flutes or martini glasses and serve.

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Review
The Australian-Japanese cookbook author has lived in Florence (where a visit to a cheese farm once inspired her to start a food blog) for over 10 years with her Tuscan sommelier husband. Her second cookbook Acquacotta: Recipes and Stories from Tuscany's Secret Silver Coast (Hardie Grant Books), is out now.