Best Sgroppino Recipes

SGROPPINO (ITALIAN COCKTAIL)

Steps:

• Pour the Prosecco and vodka into 2 Champagne flutes, dividing equally. Spoon a scoop of sorbet into each flute. Sprinkle with mint and serve immediately.

SGROPPINO

Steps:

• Put the lemon sorbet into the bottom of a champagne flute.
• Pour over the vodka, then top with champagne.

SGROPPINO

Steps:

• Place all ingredients in large bowl; whisk to combine. Using a ladle, transfer to a serving pitcher. To serve, pour into champagne flutes and squeeze lemon twist over cocktail before adding to glass.

SGROPPINO (WITH LIMONCELLO)

Steps:

• 1. Place all ingredients in blender and blend just to combine, not to liquefy
• 2. Place in container and place in freezer until frozen, but not hard, approx. 30 mins
• 3. Serve in coupe glasses

RASPBERRIES & CREAM SGROPPINO

Steps:

• Place the raspberry sorbet and vodka in the bowl of an electric mixer fitted with the whisk attachment. Whisk on low speed for 30 seconds, until the mixture is smooth and creamy.
• Spoon the sorbet mixture into 3 low cocktail glasses and, while beating with a fork, add enough Prosecco to each glass so the sorbet is still creamy but not thick. Add one small scoop of ice cream to each glass and top with another splash of Prosecco. (The sgroppino should be the texture of a light slushy. The ice cream will melt into the raspberry slush.) Serve immediately with a small spoon.

SGROPPINO

Steps:

• Add a small scoop of sorbet to each champagne flute. Top with the prosecco and add a sprig of mint for garnish.
• Add the sugar, 1 cup water and lemon zest to a medium saucepan over medium heat and stir until the sugar has dissolved. Stir in the remaining 1 1/2 cups cold water, the lemon juice and limoncello. Place in the fridge until chilled, about 2 hours. Add the cold lemon mixture to an ice cream maker and run as directed by the manufacturer's instructions. You want it to look like soft serve. Remove to a plastic lidded container and place in the freezer until firm, about 3 hours.

SGROPPINO - PROSECCO COCKTAIL

Steps:

• Spoon the sorbet into a champagne flute.
• Pour the limoncello onto the sorbet. If using 4 teaspoons of sorbet it should just come to the top of the sorbet.
• Fill the glass with prosecco. Do this carefully, not only will the prosecco fizz but so will the sorbet.

SGROPPINO

Steps:

• Whisk the prosecco, vodka and mint in a pitcher.
• Place a small scoop of sorbet in each chilled champagne flute and top with the prosecco mixture. Garnish with mint sprigs.

SGROPPINO

Steps:

• In food processor or blender, blend all ingredients until smooth but still thick, pour into 4 tall stemmed glasses.

SGROPPINO - ITALIAN LEMON COCKTAIL

Steps:

• Pour the Prosecco and vodka (or limoncello) into 2 champagne flutes, diving equally.
• Spoon a scoop of sorbet into each flute.
• Sprinkle with mint and serve immediately.

SGROPPINO

Steps:

• In a blender add sorbet, cream, vodka and Champagne. Blend.
• Pour into Champagne flutes and garnish with a slice of lime.

CLASSIC SGROPPINO

Steps:

• 1. Equally divide sorbet among 2 champagne flutes. If sorbet is too solid, stir it a bit with a cocktail muddler to thin it out a bit (so it releases more flavor).
• 2. Divide vodka (or lemoncello) among the 2 flutes.
• 3. Top off each flute with Prosecco. Garnish each cocktail with a sprig of fresh mint, and serve immediately.

SGROPPINO

Steps:

• Pour the Prosecco and vodka into 2 Champagne flutes, dividing equally. Spoon a scoop of sorbet into each flute. Sprinkle with mint and serve immediately.