Sgroppino al Limone
Venice’s frothy after-dinner sip: lemon sorbet whisked with Prosecco and a splash of vodka until light and creamy.
Contains alcohol. For adults of legal drinking age; please drink responsibly.
Ingredients
- 250 g Lemon sorbet, slightly softened
- 60 ml Vodka, chilled
- 200 ml Prosecco, well chilled
- 1 lemon, zest only, to serve (optional)
Method
- Chill 4 flutes or coupes in the freezer.
- Put the sorbet in a cold bowl and whisk until smooth and creamy. Whisk in the vodka.
- Pour in the Prosecco slowly, whisking gently all the time, until the mixture is frothy and pourable, like a thin milkshake.
- Pour into the chilled glasses, top with a little lemon zest and serve at once, before it separates.
Tips
- Some lemon sorbets contain egg white; check the label if that matters to you.
- For an alcohol-free version, use sparkling water or lemonade instead of the Prosecco and vodka.
Sources
Written in our own words after cross-checking these recipes:
Open Sgroppino al Limone in Nouns Cooking