For this sgroppino, a.k.a lemon chill, you can add as much Prosecco and vodka to the lemon ice cream as you like, depending how soft your ice cream is and how strong you want this to be. Since I like to serve this after lunch, I’ve made it fairly mild, bearing in mind that you may have started the meal with Prosecco, then moved onto wine, and are not looking to pass out for the afternoon. It’s much more summery with less alcohol anyway. Many people serve this as a palate cleanser instead of as a dessert.
If you are making your own lemon ice cream, make it the day before so that it has time to become firm, then all you have to do on the day is briefly whizz it with the alcohol. If it’s quite hot out, put your glasses in the freezer for a few minutes before serving.–Tessa Kiros
LC Madcap Nightcap Note
This creamy, dreamy, madcap take on a nightcap draws on the cooling comfort of lemony ice cream. Since when was a nightcap only for nighttime?
Sgroppino | Lemon Chill Recipe
- Quick Glance
- 5 M
- 5 M
- Serves 2
- 1/2 pound lemon ice cream (or substitue gelato or sorbet, whether homemade or store-bought.)
- About 4 tablespoons chilled Prosecco
- About 2 tablespoons chilled vodka
- 1. Scoop the ice cream into a blender. Splash in the Prosecco and vodka and whizz just until the mixture is slushy. Please note, the more alcohol you add, the more liquidy the mixture—not necessarily a bad thing.
- 2. Pour the sgroppino into chilled glasses (champagne flutes are preferable) and serve immediately, before the concoction melts.
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Sgroppino | Lemon Chill Recipe © 2009 Tessa Kiros. Photo © 2009 Manos Chatzikonstantis. All rights reserved.
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