This Italian sgroppino (aka Lemon Chill if you don’t do Italian) is a tipsy mixture of lemon ice cream, Prosecco, and vodka swirled together to create a cool, soothing sipper for the summer.
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
Ingredients
Directions
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.
Pour the sgroppino into chilled glasses (champagne flutes would be lovely) and serve immediately before it has a chance to melt.
Recipe Testers' Reviews
I used lemon gelato from our local market to make this fresh, citrus-y, bliss of Sgroppino in a glass. The cool, inviting white color of this aperitif is a tingling, tangy, refreshing flavor break from whatever it is that you’re doing. Be careful though: The addictive nature of this sipper can impel one to make more than a single trip to the blender!
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I served this yummy beverage as the welcome cocktail for a bridal shower and used a purchased lemon sorbet “Sharon’s Sorbet”. It was delicious, a crowd favorite and indeed it does go down easy. I made up big batch up just ahead of guest arrival and kept it in the freezer then gave it a quick blitz back in my Ninja blender. Now, I have to respond to all the requests for the recipe!
That’s wonderful, Deb! Thanks so much for taking the time to let us know.
I made this exactly as described and it was perfect! Used lemon sorbet and my Magic Bullet for an easy-to-prepare drink.
Susan, a Magic Bullet. I never would have thought of that. Thanks.
Perhaps use a rose sparkling for some color.
Prosecco is usually light and crisp, amongst other things. I would think that a similar rosé with a nice bubble should work fine, Jackie.
Sure. Though I admit, I rather like the fetching shade of palest yellow. Reminds me of the color of chicks on my grandparents’ farm. And of butter and sugar that’s creamed until ribbons trail behind the beaters.
This drink sounds delicious and easy! I’m thinking of making it for Thanksgiving as part of the pre-bird, cocktail hour. What do you think of that idea and/or can you think of a way to make it more Thanksgiving-esque?
You may wish to do some small pours and big batches, Kara, as this slick sgroppino goes down terribly, terribly easily! As for more Thanksgiving-esque, I guess I’d shake the chilled vodka with a sprig or so of fresh bruised rosemary before adding it to the ice cream and Prosecco. Anyone else have any suggestions?
A splash or two of cranberry juice would probably jazz it up with a bit of colour.