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
Ingredients
- 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
Directions
- 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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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.
Perhaps use a rose sparkling for some color.
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.
Prosecco is usually light and crisp, amongst other things. I would think that a similar rosé with a nice bubble should work fine, Jackie.