No alcohol
Medium
Boozy
Sgroppino / Sorbetto
Measurements in:
Serves:
| 2/3 fl oz | Ketel One Vodka (from freezer) |
| 1/2 fl oz | Whipping cream (chilled) |
| 2 fl oz | Fiol Extra Dry Prosecco (chilled) |
| 2 1⁄2 scoop | Lemon sorbet (from freezer) |
How to make
Glassware
Serve in a Flute glass
Prepare
- Select and pre-chill a FLUTE GLASS.
- Prepare garnish of lemon to grate zest over cocktail, or quarter lemon slice wheel.
Method
- DRY BLEND (without ice) all ingredients on slow setting.
- POUR into chilled glass.
Garnish
- Dust with lemon zest grated over cocktail or garnish with lemon slice on rim.
Flavour Profile
Sweet
Medium
Dry/sour
Health & Nutrition
Alcohol content:
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
- 11.5 grams of pure alcohol
Allergens:
Recipe contains the following allergens:
- Whipping cream — Dairy
- Prosecco sparkling wine — Sulphur Dioxide/Sulphites
History
Pronounced 'scroe-pee-noe', this hybrid cocktail and dessert is often served after meals in Venice. The name comes from a vernacular word meaning 'untie', a reference to the belief that it relaxes your stomach after a hearty meal.
Review
Smooth and all too easy to quaff. A great dessert.
Gallery
A rye whiskey and maple syrup sour served short and straight-up. You'd perhaps have expected this cocktail to be more drawn out.
View more
I originally used pisco to augment the cognac/brandy, but pineapple rum sits more harmoniously with the other ingredients. A splash of fizz is an...
View more
Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller your honey, the more flavoursome your rum should be.
View more
A cocktail that dates from the early 20th century, when it was made without egg white and served straight-up. However, this more contemporary...
View more
Fruity, yet spirit-forward. Looking at the ingredients, this cocktail should be very sweet. It is rich, but it is surprising how the dilution from...
View more
Comments & Discussion
Then pour into a glass and add the rest of the prosecco - a tip I have found is get a bar spoon with spiral stalk and place at at 45 to 60 degree angle into the drink and dibble the prosecco (or fizzy drink) onto the stalk and it will flow down into the drink without bubbling up.