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Sgroppino - Venetian elegance in a glass
Ingredients:
-
300 g lemon sorbet
-
150 ml Prosecco
-
4 cl vodka
-
Fresh mint or lemon zest for decoration
- Ready to mix & spoon?
- 18+ only
- BE DIFFERENT! Be who you are. - Enjoy responsibly
EXAKT to go with it
Preparation
A good sgroppino depends on balance – not too firm, not too runny.
First let the sorbet thaw slightly to make it creamy. Then slowly stir in the vodka and Prosecco until a smooth, airy mixture is formed.
Do not stir too vigorously – the fine bubbles of the Prosecco should be retained.
Pour the mixture into chilled glasses and serve immediately while the drink is still creamy.
Garnish with a little lemon zest or a mint leaf to give it a fresh scent.
The first spoonful is cool and refreshing, then comes the delicate tingle of Prosecco – and a hint of vodka in the finish to round off the whole thing.
A dessert that comes across so light that you almost forget it contains alcohol.
Tip:
Ideal as a finale to a Mediterranean menu or as a fine highlight on warm summer evenings.
Recipe story
The sgroppino originates from Venice and was originally served as an “intermediate course” in multi-course menus.
The word “sgroppino” means something like “little solvent” – it was intended to calm the stomach and stimulate the appetite.
Today, the drink is a classic between a dessert and a cocktail, particularly popular on the Italian Adriatic coast. It combines creamy lemon sorbet, sparkling Prosecco and clear vodka to create a heavenly light combination.
Mix & Spoon: More of it
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Clear vodka, precisely produced – for pure enjoyment and strong drinks.
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