Name: Sgroppino / Sorbetto
Total time: 4 min
Cuisine: Cocktail
Ingredients: 20 ml Vodka; 15 ml Cream; 60 ml Prosecco; 2 1&frasl;2 scoop Lemon sorbet

Sgroppino / Sorbetto
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Glass:

Serve in a Flute glass

Ingredients:
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

Read about cocktail measures and measuring

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

More cocktails with similar strength and taste profile

Sgroppino / Sorbetto lifestyle thumbnail

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.

Steven Jepson

19th September at 15:19

I like a bigger and thicker version by adding 15ml of Limoncello double the cream and two ice cubes and half the Prosecco to the blitz.
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.

Zavier Woronowicz

20th June at 00:59

You never measure prosecco/champagne with a jigger

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