Sgroppino (Lemon Sorbet Cocktail)

By • December 22, 2014 0 Comments

70 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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

Advertisement

Serves 4, generously

  • 2 cups (500 milliliters) lemon sorbet
  • 2 cups (500 milliliters) Prosecco
  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.

More Great Recipes:
Fruit|Cocktails