White Peach Sgroppino

By Toby Cecchini

White Peach Sgroppino
Lucas Zarebinski
Rating
4(50)
Comments
Read comments

The Sgroppino is an old between-course palate cleanser, dessert or aperitif drink that marries prosecco with sorbet and a touch of vodka. It’s a simple enough affair once you have the sorbet, in this case made from white peach puree. You very gently whisk the spirit (in this case, peach brandy or peach vodka) and wine (in this case, prosecco) into the sorbet and turn it into a glass, to be consumed, ideally, quickly, while it still retains a bit of the semifreddo intact.

Featured in: Case Study | The White Peach Sgroppino

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

  • 2ounces white peach sorbet, roughly 2 scoops
  • 4ounces prosecco (I love Carpene Malvolti)
  • 1ounce peach brandy or peach vodka.
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

112 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 0 grams protein; 4 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    In a small bowl or mixing cup, very gently whisk together sorbet and brandy together very gently, so as not to melt all the sorbet. Add a bit of prosecco and stir in. Turn into a rocks or wine glass and top up with the rest of the prosecco, giving a final soft stir to incorporate it. Serve immediately.

Ratings

4 out of 5
50 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Eva Rubinstein

In Spain, in summer, one encounters "Cava," which is lemon sorbet made into a slush with Cava, which is the Spanish version of Prosecco. Dessert and drink in one (careful, this is so delicious, and goes down so smoothly that one can easily over-indulge!)...served with a straw.

Eva Rubinstein

In Spain, in summer, one encounters "Cava," which is lemon sorbet made into a slush with Cava, which is the Spanish version of Prosecco. Dessert and drink in one (careful, this is so delicious, and goes down so smoothly that one can easily over-indulge!)...served with a straw.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.