Sgroppino

Updated: June 10, 2024

Total Time: 8 minutes

Difficulty: Easy

Course: Dessert, Cocktail, or Palate Cleanser

Servings: 1 (scalable for groups)

Ingredients

(All measurements can be adjusted for personal taste or portion size)

• 3 ounces (≈ 2 medium scoops) good-quality lemon sorbet (scant ½ cup)

• ½ ounce vodka (chilled, optional: use lemon-infused vodka for enhanced citrus notes)

• ½ ounce limoncello (adjust to taste; omit for a drier profile, optional)

• 2 ounces Prosecco or sparkling wine (divided: 1 ounce for mixing, 1 ounce for layering)

• Finely grated lemon zest (from 1 small lemon; only the bright yellow outer layer, avoid bitter pith)

Detailed Preparation Steps

Step 1: Pre-Chill Serving Vessel

Select a chilled rocks glass (or Nick & Nora glass, or wide-mouthed flute for traditional Prosecco presentation). Pre-chill by refrigerating for 10 minutes, or fill with ice water for 3 minutes and discard water before use. This ensures the drink remains frosty and prevents sorbet from melting prematurely.

Step 2: Prepare the Sorbet Base

1. In a small bowl (or directly in the pre-chilled serving glass), add the lemon sorbet. Use a spoon to break the sorbet into smaller chunks to speed melting.

2. Pour in vodka and limoncello. Gently stir with a whisk or fine fork for 1–2 minutes until the sorbet melts slightly and the mixture becomes smooth (avoid over-stirring, as this introduces excess air and reduces creaminess).

Step 3: Layer with Sparkling Wine

1. Slowly pour 1 ounce of Prosecco into the base mixture (or directly into the glass). The Prosecco will settle beneath the sorbet, creating a subtle layer without fully dissolving the texture.

2. Top with the remaining 1 ounce of Prosecco to preserve effervescence and a visual contrast. Use a bar spoon to carefully pour, allowing the Prosecco to float on the surface.

Step 4: Garnish & Serve Immediately

1. Freshly grate lemon zest over the drink using a microplane or fine grater. The zest should add a bright aroma and visual pop.

2. Serve immediately. For best results, consume within 5 minutes of preparation to maintain sorbet creaminess and Prosecco fizz.

Pro Tips & Traditional Variations

• Creaminess Upgrade: Replace sorbet with lemon gelato (from Italian gelato brands) for a silkier, creamier texture (avoid gelato with vanilla or chocolate notes).

• Alcohol Customization: Substitute vodka with gin (for botanical depth) or use tonic water for a non-alcoholic version.

• Prosecco vs. Champagne: Prosecco’s lower sweetness and affordability align better with Sgroppino’s light profile; Champagne can be used but may overpower with its richer bubbles.

• Batch Preparation: For groups, double the base (sorbet + spirits) in a pitcher, stir, then top with Prosecco. Serve in chilled glasses for a crowd-pleasing refreshment.

Culinary Expertise & User Feedback

• "A classic between-courses palate cleanser in Veneto—served by the pitcher! Better with gelato than sorbet, but sorbet works for convenience. Skip limoncello for a more tart, vodka-forward twist." (Traditional Veneto chef)

• "We made this to pair with scallopini and it was perfect! The lemon zest cut through the butter, and the Prosecco’s fizz refreshed the palate. A ‘keeper’ for dinner parties." (Home chef)

• "Loved the tableside version in Forli—light, creamy, and surprisingly refreshing as a dessert. Years searching for this recipe; glad to have it now!" (Traveling foodie)

Note: Sgroppino’s essence lies in balancing sorbet’s creaminess with Prosecco’s effervescence. Enjoy it as a post-dinner treat, pre-meal refresher, or celebratory cocktail!