Sgroppino (Italian prosecco cocktail) | Mediterranean cuisine

Cold drinks may seem like a modern invention, but today’s cold concoctions date back hundreds of years to Venice. This updated version of the classic Sgroppino is a bright and tart Prosecco cocktail made with lemon sorbet and vodka whipped until bubbly.

Sgroppino, pronounced “scro-pe-in-yo,” comes from the Venetian word “sgropìn,” meaning “to untie” or “to loosen.” Historically, it was served to the elite as a digestif to “loosen” the stomach after a rich meal. At that time, only the elite could obtain blocks of ice.

Although ice is more readily available these days, Sgroppino retains its luxurious, festive spirit. While the basic taste remains the same, the recipe has evolved to include Prosecco, which adds a refreshing effervescence to the cocktail. Lemon sorbet can be used in place of lemons, sugar, and ice, so it can be made ahead of time and made as needed. It can be enjoyed as a cocktail to start the evening or to ‘relax’, between courses or as a light and refreshing dessert.

When you think of lemon sorbet, you may think of it as a summer drink. But lemons are at their peak in winter, so it’s the perfect time to enjoy citrus salads, lemon cocktails, and homemade limoncello.

Also, if you’ve been stocking up on bubbly prosecco for holiday celebrations, or have a few bottles leftover, this is a great way to open them up and make the most of them. Whip up a batch to make an elegant New Year’s Eve cocktail or serve with a holiday brunch spread.

What’s in Sgroppino?prosecco cocktail ingredients

All you need to make this Venetian cocktail is a few simple ingredients.

• Lemon sherbet: It’s tart and refreshing, giving your drink maximum frothy texture and brightness. For the best flavor, use a sorbet with a strong lemon flavor.
• vodka: You can use any neutral flavored vodka for this recipe. Make sure the price isn’t too low or too high, as the subtle flavor of the spirit will give way to the lemon sorbet.
• Prosecco: Foamy topping for this cocktail. If you don’t want an overly sweet wine to compete with your already sweet sorbet, Brut He Prosecco is a great choice. La Marca Prosecco from Italy’s Veneto region has a citrus aroma and a crisp, clean taste that pairs well with lemon sorbet.
• Lemon peel: It adds a nice visual appeal and fragrant quality, but can be omitted if you want to keep it simple. Alternatively, prepare the lemon zest a few hours before the party by using a vegetable peeler or small knife to shred the lemon zest and sandwich it between two paper towels.

How to make sgroppino

This prosecco cocktail requires a whisk, so put away your shaker first. Sgroppino is foamy, so you’ll need to mix the vodka and lemon sorbet together first to properly aerate it. Or, if you have a hand-held whisk, you can use that too.

• Mix vodka and sorbet. In a small mixing bowl, whisk 1 1/2 ounces vodka and 2 scoops (3/4 cup) lemon sorbet until foamy. This will come together within a minute and be smooth, but there will be a lot of small air bubbles.
• Separate. Spoon the mixture between two coupes or wine glasses. Pour prosecco into each glass.
• Finish and serve. Optionally, garnish with lemon zest to enhance the flavor of the drink and give it an extra lemony aroma. Candied lemon and candied orange peel also have a special touch here.

What to serve with Sgroppino

This festive drink is great on its own or as a sweet end to a light meal. If you eat salmon or seafood, try this instead of traditional desserts.

Or, combine several Sgroppino cocktails and pair them with asparagus quiche for an elegant weekend brunch. Don’t wait too long to drink Sgroppino. The drink will naturally separate over time. If you’re looking for a non-alcoholic option, replace the vodka and bubbles with your favorite seltzer water.

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