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?
Sgroppino ~ Lemon Chill
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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.
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.
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.