Recipe by Paula Barbarito-Levitt
Prosecco is easily Italy's most popular sparkling wine. Light, refreshingly effervescent and inexpensive, it is an integral part of most luncheons, weddings, birthday parties and other celebrations throughout Italy. It is also a popular before-dinner drink (aperitivo), not only in the Veneto region in northeastern Italy - which is Prosecco's traditional home - but throughout the length and width of the country. While delicious on its own, Prosecco can also be combined with white peach nectar to make a Bellini, Venice's most famous cocktail, or mixed with lemon sorbet to create a frothy, sweet after-dinner drink called a SGROPPINO.
SGROPPINO – ITALIAN LEMON COCKTAIL
- ¾ cup lemon sorbet or sorbetto
- ¾ cup prosecco, chilled
- 2 tsp. vodka, cold
- 2 lemon peel strips for garnish
- Chill two martini style glasses in either the freezer or refrigerator.
- Remove the sorbetto or sorbet from the freezer about 15 minutes before you intend to serve the Sgroppino.
- Place the ¾ cup of softened sorbettto in a mixing bowl and using a fork or small whisk, mix until the consistency becomes creamy. A rubber spatula is another useful tool in this process. Begin to add the prosecco a bit at a time, working quickly to incorporate it into the sorbetto. Add the vodka in the same manner.
- Divide the mixture into the two chilled glasses, garnish with lemon peel and serve immediately.