Sgroppino
This is basically a classy adult slushie.
By Erin Henderson
Sgroppino in Venetian dialect means, “to untie the knot.” A refreshing blend of vodka, Prosecco, lemon, and sorbet, this was served to Italian nobility after dinner to cleanse the palate and help digestion.
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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.
Watch: How to Make a Sgroppino
Sgroppino
My version of sgroppino is a little different than the classic recipe.
While some recipes show off the lemon sorbet as an orb floating elegantly as the top of the drink, my preference is the fun, old school, milkshake-shop aesthetic.
Classically, vodka is the spirit of choice, but I prefer gin. I also double down on the lemon flavour by adding limoncello to the blend.
Makes: 1 drink
Bartender level: easy
Ingredients:
- 1 oz gin (or vodka)
- 1 oz limoncello
- 12 standard-size ice cubes, divided
- ½ cup lemon sorbet
- ~2-4 oz Prosecco, for topping
How to Make It:
- Into the cup of Nutribullet or mini food processor, add the gin or vodka, limoncello and 6 ice cubes. Blitz roughly for 10-20 seconds until a slushy consistency is reached.
- Add the sorbet and the remaining 6 ice cubes and blitz again to the thick, slushy texture.
- Pour into a balloon glass and pour Prosecco to the top (careful – it will fizz a lot.)
- Garnish with mint or a lemon twist, if you would like, and hit the nearest lawn chair.
