The combination of spirit, fizz and lemon ice appears to date from 15th Century Venice where it was used as a mid-meal palette cleanser for the aristocracy.
In modern-day Italy, there are a ton of ways to make this, and many of them involve blending the ingredients together and serving as a creamed mixture as a dessert cocktail. When we made the Sgroppino before, I explained my laziness by suggesting that blending the ingredients would all the fizz out of the Prosecco. However, it pays to try everything, and in this case the payoff was immense. The ‘alcoholic smoothie’ version of the Sgroppino is way better than the ‘blob of sorbet’ method, and is a real crowd-pleaser.
- 30ml chilled Russian Standard Vodka
- Scoop of lemon sorbet
- 100ml chilled Prosecco
- Extra prosecco to top
- Mint sprig
Put the sorbet in a bowl and whisk it a bit to break it up. Slowly add the vodka while whisking until smooth – like whipped cream. Do the same with the 100ml Prosecco.
Spoon the mixture into a Champagne flute and top with a bit more Prosecco.
Garnish with a mint sprig and serve.
You are splitting the Prosecco addition to ensure that the vodka does not completely melt the sorbet, but also so that the addition of the sorbet does not nucleate the Prosecco and cause it to fizz over.
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