Sgroppino

By Rebekah Peppler

Updated June 10, 2024

Sgroppino
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
8 minutes
Rating
4(54)
Comments
Read comments

Traditionally, a Sgroppino is an Italian palate cleanser, though it’s equally as suitable served as a cocktail or dessert. Whatever time of day you choose to make this boozy, lemony combination, you’ll want to drink it quickly once it’s in front of you. The slushy, lightly fizzy texture comes from a combination of sorbet, vodka and Prosecco — but, if you have another dry, light sparkling wine, that works well, too.

Featured in: 2 Simple Cocktails for Lemon Lovers

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Ingredients

Yield:1 drink
  • 3ounces (about 2 medium-size scoops) good-quality lemon sorbet (a scant ½ cup)
  • ½ounce vodka
  • ½ounce limoncello
  • 2ounces Prosecco or sparkling wine
  • Finely grated lemon zest, to finish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

223 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 30 grams sugars; 0 grams protein; 9 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.

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Preparation

  1. Step 1

    In a small, chilled bowl, add the sorbet, vodka, limoncello, and 1 ounce Prosecco. Whisk gently just until smooth. Pour into a rocks or Nick and Nora glass (or any kind, really), preferably chilled, and top with remaining 1 ounce Prosecco. Garnish with freshly grated lemon zest and serve immediately.

Ratings

4 out of 5
54 user ratings
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Comments

Chez Fielding

I made this exactly as written to have with a fruit tart dessert and it got rave reviews from the group!

flo

We thought this was really yummy. It helped us celebrate Spring! I was concerned that having it as a cocktail would be too much with sorbet in it (seems like a dessert), but we found ourselves making a second glass of it before we sat down to dinner. A keeper!!

Grace

This was like a fancy gimlet. Great right before a seafood dinner, especially a buttery scallopini…

Jenny Mercuri

I had this made tableside in Forli , Italy, served as a dessert. It was amazing! I have been looking for this recipe for ages-thanks!

Sara kravitz

We had this on a trip to Burano at the Gatto Nero restaurant as an intermezzo.I’ve made it since;it is delicious!

Chez Fielding

I made this exactly as written to have with a fruit tart dessert and it got rave reviews from the group!

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