Sgroppino
This is basically a classy adult slushie.
By Erin Henderson
Sgroppino in Venetian dialect means, “to untie the knot.” A refreshing blend of Prosecco, lemon, and sorbet, this was served to Italian nobility after dinner to cleanse the palate and help digestion.
With record-breaking heat waves in Italy making headlines yet again this summer, and Toronto facing its own relentless humidity, as is de rigour in July, these luscious little indulgences are popping up all over social media – and at TWS HQ.
Recipes call for a Sgroppino to be served in a champagne flute, which is a fabulous presentation, but I also like serving them in true Italiano style of a sturdy tumbler, for an extra boost of la dolce vita.
Sgroppino
A few recipes call for the sorbet and vodka to be whipped with the prosecco in a blender for a true slushie texture. When it’s hot as hell’s front porch I want to do as little as possible, so I simply add everything into one glass and call it a day.
Makes: 1 drink
Bartender level: easy
Ingredients:
- 1 scoop lemon sorbet
- ½ oz good vodka
- 3-4 oz prosecco for topping
- Mint, for garnish
How to Make It:
- Into a tumber, drop a scoop of sorbet.
- Pour over vodka.
- Top with prosecco.
- Garnish with mint and hit the nearest lawn chair.
