Sgroppino is an Italian dessert cocktail made generally from lemon sorbetto and Prosecco, with many variations. The first time I had Sgroppino was in Venice. It was delicious and the perfect ending to a wonderful meal. Since then, I've had it with added vodka and also Limoncello. It was curious, because I didn't realize this was a specialty in the Venice area and was surprised not to find it as we traveled further south. (Now I'm agonizing--is this a drink or a dessert? Oh, well. It's a very nice, refreshing way to end the meal!) —Annelle
- Serves 10
strawberries, sliced (Set aside a few slices for garnish.)
(750ml) bottle chilled Prosecco
pints Lemon Sorbetto
- Combine strawberries and sugar and set aside for a few minutes.
- Add strawberry mixture with lemon sorbetto to blender and combine. Pour mixture into zip-lock bags and freeze flat.
- When ready to serve, remove half the frozen sorbetto/strawberry mixture from freezer. Whack with a rolling pin or other heavy object to break up into smaller pieces. Add to blender with one cup of chilled Prosecco and blend just to combine. This should be an icy, thick mixture.
- Pour into martini glasses, champagne flutes or any festive glasses, leaving enough room at top to finish with another one-half to one ounce of chilled Prosecco. Garnish with strawberry slices and serve immediately.
- Repeat with remaining sorbetto/strawberry mixture and one cup of chilled Prosecco, and a little chilled Prosecco to finish.
- Note: You can make many changes in this recipe to suit your taste, and what is available. You could even leave the fruit out entirely. And you can certainly change the sorbetto. Blood Orange, Grapefruit, Lime, or even Mango would be nice, for example.