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"SGROPPINO"  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.

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.

Automatic Ice Cream Makers

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.

See our selection of Gelato Recipes

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:

Ice Cream Cone Serving Dishes

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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