My love of Sgroppino started when my parents called me from their vacation in Venice to tell me about their new discovery, the cocktail/dessert called Sgroppino. The restaurant where they had dinner every night had run out of my mothers usual dessert so she was brought a glass of Sgroppino, compliments of the chef. She fell in love with it and enjoyed it nightly for the remainder of their trip. I was inspired to recreate this magical libation.
Traditionally, Sgroppino is made with lemon sorbet, vodka and prosecco. It can be served as a palate-cleanser , or after dinner as a dessert drink. Recently, I had a serious craving for a glass (or two) of this delightful concoction, so I went to the grocery store to get some lemon sorbet. I searched every inch of the freezer section with no luck. What I did find is pineapple sorbet, so I thought I’d give it a try. The results were fantastic!
Sgroppino is a wonderfully refreshing drink that is simple and quick to prepare, making it a favorite ending to an evening of entertaining, especially during the holiday season.
- 1/2 cup pineapple sorbet
- 1/2 cup prosecco
- 2 ounces vodka
- Mint leaves for garnish
- Scoop the sorbet into a large metal bowl. Add one-half of the Prosecco and whisk it around until soft. Whisk in the vodka and remaining Prosecco.
- Drink immediately, or pour into a jar and place in the freezer until ready to drink. The drink should be very slushy. Add mint leaves as a garnish.
- A few notes: since the sorbet is sweet, it is preferable to use a dry prosecco. The glass that you serve the drink in should be chilled. Do not overmix, or it will get lumpy.