How did I not know about this? On our recent trip to Italy for Mark’s 40th year architecture class reunion, the attendees all ate a final dinner together in Venice. At the restaurant, a slushy mixture in a wine glass went by on a waiter’s tray. We asked what it was and were told it was a sgroppino! What in the world was this thing?
As with most foods in Italy, the origin of this delightfully refreshing drink is hotly debated but the Venetians claim it as their own. It is a simple mixture of lemon sorbet (sorbetto – I bought mine at Bennett’s Ice Cream at the original LA Farmers Market), prosecco and vodka served chilled. You can have it for a light dessert, a refresher on a hot afternoon or for an apperitivo before dinner. The inclusion of prosecco which is from the Venice (Veneto) region of Italy makes it a solidly Venetian drink. I enjoyed mine in Venice using a spoon because the drink was so thick. The waiter thought I was nuts but it worked for me.
Speaking of Venice, this beautiful city is a much better place to visit now versus when I last visited 12 years ago. The two big differences are that cruise ships and the crowds that come with them are no longer allowed in the beautiful historic canals and the amount of total tourists is still down considerably. We had picture perfect weather and the crystal blue water is definitely cleaner. We ate amazing seafood every night and most of it was fished in the Venice lagoon.
So do as the Venetians do and instead of making a Spritz for an afternoon drink, fix a frosty sgroppino for yourself and your friends and enjoy a sunny summer day.
This 3-ingredient recipe is so simple that it invites lots of opportunity for variation. For example, use limoncello inside of the vodka or substitute a different Italian sparkling wine (i.e. Asti Spumanti, Franciacorta). Perhaps muddle some mint and add it to the drink. I think it’s best to serve these in wine glasses vs. champagne fluts.
This recipe is easily multiplied for a group. Just add mix in a chilled pitcher and serve immediately.
- 1 big scoop lemon sorbet (sorbetto)
- 2 oz. prosecco
- ½ oz. vodka
- Fresh mint and lemon slices for garnish
- Leave the sorbet in the freezer and chill all the other ingredients in the fridge. Also chill a steel bowl and the serving glass(es) in the fridge.
- When you are ready to serve, remove all the ingredients from the fridge and freezer. Add the lemon sorbet, prosecco and vodka to the chilled bowl. With a wire whisk or large spoon, whip the ingredients together. Add the mixture to the chilled glass(es). Garnish with a lemon slice and some mint and serve immediately.