This recipe originally posted in April of 2013. Because this Italian cocktail is so delicious and unique, I decided to re-publish the post.
My husband and I were in Venice in 2008 During a blissful 3-week tour of Northern Italy. One day, we wandered into a less touristy part of town to find a lunch spot and discovered a perfect alley-way restaurant that specialized in seafood, and sat outside at one of their three tables. This was their chalkboard menu:
We chose a whole sea bass for lunch, which was spectacular, as you can see.
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 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 because of this drink alone that I kept the photo, but it’s also a great reminder of the unexpectedly wonderful time we had in Venice.
When I got home, you can bet I looked for this drink online. It’s called sgroppino – SRO-PEE-NO, with the accent on the PEE.
There are actually two versions of Sgroppino, according to what I read. One drink is definitely what I enjoyed in Venice – a creamy, bubbly lemon drink. The other drink doesn’t contain cream.
Here’s the creamy version:
Sgroppino al Limone, serves 4
2 cups lemon sorbet, softened
2 tablespoons vodka
2/3 cup Prosecco
4 tablespoons half and half
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.
Pour mixture into chilled champagne flutes and serve immediately.
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
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.
My husband and 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!!! And it was lovely.