Go Back
Chilled coupe glass of frothy pale sgroppino al limone topped with lemon zest curl and mint on a marble surface

Sgroppino al Limone: Lemon Sorbet Prosecco Drink

A four-ingredient Venetian dessert drink made by whisking frozen lemon sorbet with chilled prosecco and vodka into a pale, frothy slush.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dessert Drink
Cuisine: Italian (Venetian)
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 500 g lemon sorbet frozen solid
  • 120 ml prosecco chilled, dry / brut
  • 40 ml vodka chilled, optional
  • 1 lemon zest lemon; for garnish
  • 4 mint leaves small leaves; optional, for garnish

Method
 

  1. Place 4 coupe or flute glasses in the freezer for at least 15 minutes before you plan to serve.
  2. Scoop the frozen lemon sorbet into a chilled 2-quart / 1.9 L mixing bowl.
  3. Pour in the vodka and whisk briefly with a hand mixer or balloon whisk until the sorbet just starts to break down at the edges, about 20 seconds.
  4. Pour in the prosecco gradually while whisking constantly, working quickly, until the mixture turns pale and frothy and falls from the whisk in ribbons, about 30 to 45 seconds. Stop as soon as it thickens like a milkshake, longer whisking turns it watery.
  5. Pour immediately into the chilled glasses, filling each about three-quarters full.
  6. Garnish with a curl of lemon zest and a small mint leaf if using.
  7. Serve right away with a small spoon or straw, since sgroppino melts within 5 to 10 minutes.

Notes

  • Freeze glasses for at least 15 minutes before whisking.
  • Whisk quickly, sgroppino thickens in under a minute.
  • Serve within 5 to 10 minutes or it turns watery.
  • Use a dry brut prosecco, sweet styles make it cloying.