Stay cool this summer with this irresistibly smooth Italian cocktail
A refreshing and oh-so easy to make blend of lemon sorbet, chilled vodka and bubbly Prosecco
A must try!
I'm so happy to share this recipe with you today. Not only because I know you will loooove this refreshing cocktail. But mostly because sgroppino is not your common drink that you find in any bar or restaurant around here. This creamy, lemony and boozy drink originates in Venezia - Italy, where (as you probably know by now) I was born and raised.
The name "sgroppino" in Venetian dialect means a little something that "unties". In this case, your stomach after a nice, big meal. A palate cleanser, if you like. It's a digestif, alcoholic drink-slash-dessert, generally served after dinner, and not just in summer, but any day of the year... and why not?!? You will see - it's soooo delicious :)
So, if you are looking to entertain this summer, or just have a drink by yourself (... I won't be judging!!) you will want to try this cocktail. Check this out: only three ingredients, and only a few minutes of your time. All you have to do is blend together some lemon sorbet with cold vodka and Prosecco wine. Yummy, right?!? Serve it right away in chilled flutes and enjoy it!!
For each glass, I used one scoop of lemon sorbet, one tablespoon of vodka and about 2 and a half tablespoons of Prosecco. You can change this up and substitute some of the Prosecco with vodka for a stronger drink.... Or vice-versa. Just make sure to keep the proportion of alcohol to sorbet about the same as in this recipe. This combination gives just the right consistency. Dense and soft. Thick, but not too thick. Almost like the texture of a milkshake or a smoothie.
Check out the video here and you will see exactly what the ideal result should be!!
- 2 big scoops of lemon sorbet (about 6 fl oz = 180 ml)
- 2 tablespoons (30 ml) of vodka (chilled)
- 1/3 cup (80 ml) of Prosecco (Italian sparkling dry white wine - chilled)
Directions:
1. Chill the flutes, by placing in the refrigerator for a couple of hours, or freezer for an hour or more.
2. In a tall container, add two scoops of lemon sorbet.
The mixture should be dense and soft. Pour the mixture into the flutes and serve immediately.... don't let it melt :)
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