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Thirsty Thursday: Sgroppino


It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.

If you’re on the hunt for this weekend’s warm-weather cocktail, look no further than the Sgroppino, a fizzy lemon wake-up call from winter. This old Italian standby makes for a celebratory spring libation, whether as a pre-dinner aperitif or as a boozy, dessert-like beverage to accompany brunch.

Sgroppino is simply a chilled, frothy punch that combines refreshing prosecco balanced with a melty scoop of lemon sorbet for a touch of sweetness. Plan ahead so you have plenty of time to make the limoncello-based lemon sorbet. The bright and clean flavors of this springy cocktail make it a real crowd-pleaser.

Bottoms up, folks.

Sgroppino

Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011

Ingredients:
  • Lemon Sorbet, recipe follows
  • 1 bottle good prosecco
  • Fresh mint, for garnish
Lemon sorbet:
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 teaspoons lemon zest
  • Juice of 6 lemons (about 1 cup)
  • 3 tablespoons limoncello
Directions:
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.
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Comments (2)

  1. [...] Thirsty Thursday: Sgroppino [...]

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