Name: Sgroppino / Sorbetto
Total time: 4 min
Cuisine: Cocktail
Ingredients: 15 ml Vodka; 7.5 ml Cream; 45 ml Prosecco; 2 scoop Lemon sorbet

Sgroppino / Sorbetto
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Serve in a Flute glass

Ingredients:
¹⁄₂ oz	Ketel One Vodka
¹⁄₄ oz	Single cream/half-and-half
1 ¹⁄₂ oz	Fiol Extra Dry Prosecco
2 scoop	Lemon sorbet

Read about cocktail measures and measuring

Garnish: Dust with freshly grated lemon zest

How to make:

BLEND all ingredients without additional ice and serve in chilled glass.

Allergens:

Recipe contains the following allergens:

Single cream/half-and-half - Dairy
Prosecco sparkling wine - Sulphur Dioxide/Sulphites

Review:

Smooth and all too easy to quaff. A great dessert.

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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.

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Cameron Owen

24th July 2021 at 11:33

Wasn't a fan of this one. Found it tricky to measure out the Prosecco as it would instantly foam over the jigger. When combined didn't have a foamy layer at all, was more just kinda mushy and the overall flavour had an unpleasant bitterness. Missing something to round it out and would add the fizzy element at the end rather than blending the Prosecco.

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