Sgroppino

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My husband and I were in Venice many years ago and wandered into the less touristy part of town to find a lunch spot. We found a perfect alley-way restaurant that specialized in seafood, and sat outside at one of their three tables. This was their chalkboard menu:

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We chose a whole sea bass for lunch, which was spectacular, and also enjoyed the house red. After all, it was Italy. And we were on vacation.

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After dinner, the waiter turned to me and suggested a drink to help with digestion. Perhaps I looked like I’d eaten the whole fish by myself. But since he described an alcoholic-based drink and mentioned limone, I was all for it. It ended up being like a limoncello with cream. But even better.

Now, I’m not sure why I’ve even saved this photo. I truly, my dear blogger friends, was not intoxicated, as it looks. I was definitely enjoying my Sgroppino, but was caught mid-blink by my husband behind the camera. It’s maybe because of this drink alone that I kept this photo. It’s a great reminder of what an incredible time we had in Italy, as well as the memory of this great after-dinner drink.

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When I got home, you can bet I looked for this drink online. Thank goodness for search engines! I knew how to pronounce it, but not how to spell it. But I found it! And it’s called sgroppino – SRO-PEENO, with the accent on the PEE.

There are actually two versions of Sgroppino, according to what I discovered online. One drink is definitely what I enjoyed in Venice – a creamy, bubbly lemon drink. The other drink doesn’t contain cream. I’m definitely trying them both out.

Here’s the creamy version:

Sgroppino al Limone, serves 4

2 cups lemon sorbet, softened
2 tablespoons vodka
1/3 cup Prosecco
4 tablespoons half and half

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Whisk the lemon sorbet in a medium bowl until it is smooth. Gradually whisk in vodka, cream, and prosecco. Alternatively, you can use a blender.

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Pour mixture into chilled champagne flutes and serve immediately.

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verdict: Absolutely delicious, but I added twice as much Prosecco because I liked it more bubbly.

Here’s the non-creamy version:

Sgroppino, serves 4

2 cups chilled Prosecco
4 tablespoons chilled vodka
2/3 cup lemon sorbet
Mint leaves, optional

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Mix the Prosecco and vodka together, then divide in between 4 chilled champagne flutes. Spoon a scoop of sorbet into each flute, and decorate with a mint sprig. Serve immediately.

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verdict: I prefer the creamier version, but this is still a delicious drink. I really don’t know why vodka is in this version, because it is a little on the strong side for me. But it’s like an alcoholic ice cream float!

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My husband I tend to stay away from tourist attractions, and prefer experiencing Europe as non-tourists, but if you’re ever in Venice, ride the darn gondola. It truly is magical. I don’t know if they all do this, but our gondolier sang!!!

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24 thoughts on “Sgroppino

  1. We had a similar experience in Spain one year – just went into a random restaurant and were blown away by a house salad – I mean that thing could have fed an army and then came out the suckling pig. (the booze was pretty good too so i seem to remember)

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  2. We just knew that as, non-touristy types, that we’d loathe Venice. Instead, we absolutely loved it—and the touristy aspects of it just added to its charm. Go figure. I hope to go back one day. In the meantime, I’ll be trying both of these libations!

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  3. oh does this sound just refreshing and wonderful…i will have to make this soon…i think i would prefer the creamier version as well…lovely post..sarah

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  4. What a wonderful couple you are! And I love the way your smile takes centre stage on the photos! The sgroppino might have had a little bit to do with it … but Mother Nature definitely did the greater part!

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  5. the Venice people call that “sgropin”.::))…and is a speciality of the Veneto region::)…it is served, normally as “intermezzo”…very nice that you have prepared it by yourself too….!:)) when will you come to Italy again??

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