Sgroppino / Sorbetto
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Sgroppino / Sorbetto
Serve in a Flute glass
| 2⁄3 oz | Ketel One Vodka from freezer |
| 1⁄2 oz | Single cream/half-and-half chilled |
| 2 oz | Fiol Extra Dry Prosecco chilled |
| 2 1⁄2 scoop | Lemon sorbet from freezer |
Prepare:
- Select and pre-chill a FLUTE GLASS.
- Prepare garnish of lemon to grate zest over cocktail, or quarter lemon slice wheel.
How to make:
- 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.
Allergens:
Recipe contains the following allergens:
- Single cream/half-and-half - Dairy
- Prosecco sparkling wine - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Smooth and all too easy to quaff. A great dessert.
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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