Sgroppino - Venetian elegance in a glass

A good sgroppino depends on balance – not too firm, not too runny.
First let the sorbet thaw slightly to make it creamy. Then slowly stir in the vodka and Prosecco until a smooth, airy mixture is formed.
Do not stir too vigorously – the fine bubbles of the Prosecco should be retained.

Pour the mixture into chilled glasses and serve immediately while the drink is still creamy.
Garnish with a little lemon zest or a mint leaf to give it a fresh scent.

The first spoonful is cool and refreshing, then comes the delicate tingle of Prosecco – and a hint of vodka in the finish to round off the whole thing.
A dessert that comes across so light that you almost forget it contains alcohol.

Tip:
Ideal as a finale to a Mediterranean menu or as a fine highlight on warm summer evenings.