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sgroppino venetian lemon cocktail

Sgroppino – Venetian Lemon Cocktail

A light Venetian dessert cocktail made with lemon sorbet, frozen vodka, and chilled Prosecco. It’s frosty, citrusy, and silky—part drink, part dessert. Perfect after a rich meal or as a refreshing palate cleanser on a warm day.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 people
Course: After-dinner drink, Dessert cocktail, Palate cleanser
Cuisine: Italian, Italian (Venetian)
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 cup lemon sorbet very cold and firm
  • 1 oz vodka kept in the freezer
  • 3 –4 oz chilled Prosecco or dry sparkling wine
  • Optional: small splash of limoncello
  • Optional garnish: fresh mint or lemon twist

Method
 

Blender Method (silkiest texture)
  1. Add the cold lemon sorbet, vodka, and 1–2 oz Prosecco to the blender.
  2. Pulse 4–6 short bursts. Stop as soon as it turns slushy and light.
  3. Pour into chilled flutes or wine glasses.
  4. Top with a little more Prosecco and garnish with mint or lemon twist.
Whisk Method (classic bar-style)
  1. Chill a metal bowl in the freezer for 10 minutes.
  2. Add sorbet and whisk with half of the Prosecco until smooth.
  3. Whisk in the vodka.
  4. Fold in the rest of the Prosecco gently to keep bubbles.
  5. Pour into chilled glasses and garnish.
Make-Ahead Tip
  1. Mix sorbet + vodka and freeze in jars.
  2. Right before serving, loosen the mixture and fold in chilled Prosecco.

Notes

  • Keep everything very cold—that’s the difference between a watery mix and a perfect slush.
  • Always taste before pouring; small tweaks make the drink brighter or smoother.
  • Add a little extra sorbet if the texture gets too thin or a touch more Prosecco if it’s too thick.
  • A splash of limoncello boosts citrus without changing the character of the drink.