Lemon Sorbet, Vodka and Prosecco Italian Cocktail (Sgroppino)
Tracy and I were told about this lemon sorbet prosecco cocktail by a drunk Brit (you can always trust a drunk Brit) one evening when we stayed at the Pensione La Calcina in Venice back in 2005. Since we were sitting next to a canal as we sipped this, I dubbed the drink a Singing Gondolier.
When we returned to California, Tracy and I stepped up to the Mai Tai Tom Test Bar in an attempt to perfect the drink to fit our taste, and the following recipe (after many intoxicating iterations) is our favorite variation. For those of you who don’t like to eat raw eggs, the egg white is optional, but it adds to the frothiness of the drink.
You can also make this ahead and freeze the drinks in small, pint-sized jars for individual servings. Just let it soften for a few minutes and serve immediately, so it doesn’t separate. It is best, however, to drink immediately after making it.
I have read that in Italy the sgroppino is common as a palate cleanser or after dinner drink (sgroppino means “to untie” as in, to “untie your stomach” after a meal.). This drink is refreshingly citrusy and so delicious that it is easy to drink the entire batch (do not operate heavy machinery if you drink the entire batch). It’s also a good brunch concoction or frothy cocktail on a warm afternoon or, of course, its real M.O. as a digestivo. For us, it’s good anytime!
2 c. (16 ounces) good quality lemon sorbet, softened
1/4 cup lemon or Citron vodka (plain vodka will work in a pinch)
1/3 c. Prosecco, well-chilled
4 T. heavy cream
1 lemon, zested
1 egg white
In a blender, mix the sorbet until smooth. Pour in the vodka, cream, Prosecco and lemon zest and blend to combine. Add the egg white and blend until frothy. Pour into the chilled glasses and top with a splash of Limoncello and lemon zest.