We don’t have words for how this seductively simple, satiating summer sipper makes us feel. Suffice it to say it swirls together vodka, Prosecco, and lemon sorbet to ridiculously satiating, giggle-inducing effect. Don’t worry, we don’t know how to pronounce Sgroppino, either. Not that we could without slurring our words after having one or two of these tipsy-inducing summere sippers.Renee Schettler Rossi

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?

A champagne glass of Sgroppino, also called Lemon Chill, on a blue plate.

Sgroppino ~ Lemon Chill

4.67 / 3 votes
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.
David Leite
CourseDrinks
CuisineItalian
Servings2 servings
Calories190 kcal
Prep Time5 minutes
Total Time5 minutes

Ingredients 

  • 1/2 pound lemon ice cream, or substitue gelato or sorbet, whether homemade or store-bought
  • 4 tablespoons chilled Prosecco, or more to taste
  • 2 tablespoons chilled vodka, or more to taste

Instructions 

  • 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.
Venezia

Adapted From

Venezia

Buy On Amazon

Nutrition

Serving: 1 drinkCalories: 190 kcalCarbohydrates: 31 gProtein: 2 gFat: 1 gSodium: 78 mgFiber: 2 gSugar: 22 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2009 Tessa Kiros. Photo © 2009 Manos Chatzikonstantis. All rights reserved.

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!




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


Hungry For More?

Seared Skirt Steak with Salsa

Hungry for something flavorful and good-for-you? This seared skirt steak is jam-packed with everything you need.

50 mins

Flourless Chocolate Cloud Cake

This lofty cake is so crammed full of chocolate and butter and air, there’s no room for flour–although we made sure to leave space for ample swoops of softly whipped cream.

1 hr 15 mins

Homemade Yellow Mustard

Why make your own mustard? Because you can, dammit! And if that’s not reason enough, there’s no comparison between this and the store-bought stuff. Enough said.

1 hr 45 mins


Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




10 Comments

  1. 5 stars
    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!