"Sgroppino"
Lemon Sorbet and Sparkling Wine
Lemon Sorbet and Sparkling Wine
As refreshing as lemon sorbet on a hot summer's day and as thirst-quenching as a sparkling wine,
sgroppino is a Venetian dessert that combines both. Sgroppino is served in a tall glass or
wide-mouth goblet in place of, or in addition to, dessert. In Venice, your waiter might make sgroppino
at your table by beating the sorbet and wine into a mixture as refreshing as whipped snow. You must
whisk the sparkling wine in by hand because a machine will melt the ingredients. The ideal wine to
use for sgroppino is Venice's fresh and fruity sparkler, Prosecco. If you cannot locate it, substitute a
light sparkling white wine.
sgroppino is a Venetian dessert that combines both. Sgroppino is served in a tall glass or
wide-mouth goblet in place of, or in addition to, dessert. In Venice, your waiter might make sgroppino
at your table by beating the sorbet and wine into a mixture as refreshing as whipped snow. You must
whisk the sparkling wine in by hand because a machine will melt the ingredients. The ideal wine to
use for sgroppino is Venice's fresh and fruity sparkler, Prosecco. If you cannot locate it, substitute a
light sparkling white wine.
For the Lemon Sorbet:
1-1/2 cups water
The peel of 4 lemons, about 1/2 cup tightly packed
1 cup sugar
2/3 cup lemon juice
2/3 cup heavy cream
Put the water, lemon peel, sugar, and lemon juice in a small saucepan.
Bring to a boil.
Boil for 2 minutes and remove from heat. Remove the lemon peel.
Pour the syrup into a bowl and refrigerate until cold.
Add the cream to the lemon syrup.
Process in ice cream maker following manufacturer's instructions.
Store in a container in the freezer until ready to use.
To make the Sgroppino:
Makes 8 Servings
Lemon Sorbet
1-1/4 cups Prosecco or sparkling wine
Put the lemon sorbet in a bowl and break it up with a spoon.
Add the sparkling wine, whipping it with a whisk to form a soft, foamy mixture.
Don't whisk too much or it will become too liquid.
Pour into tall glasses or goblets and serve immediately.
Alternate Recipe with Strawberries:
Strawberry Puree:
2/3 lb. fresh, very ripe strawberries
Put the berries in a food processor and puree.
Transfer to a bowl and refrigerate until very cold (about 2 hours.)
To make Sgroppino with Strawberries:
Put the lemon sorbet in a bowl and break it up with a spoon.
Add half of the strawberry puree, beating it into the sorbet with a whisk.
Add half of the sparkling wine, whisking it briefly.
Add the remaining puree and wine, beating to form a soft, foamy mixture.
Pour into glasses and serve immediately.
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