Sgroppino / Sorbetto
Blend ∙ 4 min ∙ 12.7% ABV ∙
The Sgroppino, or Sorbetto, is an Italian frozen dessert cocktail blending lemon sorbet with Prosecco, vodka, and a touch of cream. Frothy and semi-frozen, it pours thick then turns fizzy on the tongue, tart citrus cutting through a soft, creamy finish.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Blend all ingredients without additional ice: Vodka 15 mlSingle cream/half-and-half 10 mlProsecco extra dry 45 mlLemon sorbet 2 scoops
- Serve in the chilled glass
- Garnish with freshly grated lemon zest
Tips
- Pre-chill the glass before blending — the drink is semi-frozen and melts fast in a room-temperature glass.
- Use a well-frozen sorbet straight from the freezer; a half-melted scoop thins the blend and dulls the fizz.
- Blend only until smooth, without adding ice, so the texture stays thick rather than watery.
History
The Sgroppino traces to the Veneto region of Italy, specifically Venice, where a version is said to date as far back as the 16th century, though at least one account places its roots as early as the 14th century. Its name comes from the Venetian dialect word sgroppare (or the local sgropin), meaning to untie or loosen a knot, a reference to its role in loosening the stomach after a heavy meal. In its early form it was a simple mix of lemon, sugar, and ice served to Venetian aristocracy as a digestivo between courses of a rich banquet, rather than a drink in the modern cocktail sense.
Over time the recipe evolved into the version known today, in which lemon sorbet is whipped together with Prosecco and vodka, sometimes softened with a splash of milk or cream. This modern formula, tied to the spread of Prosecco itself, turned the old digestive remedy into a fashionable after-dinner drink and eventually an internationally served cocktail, still closely associated with Venice and the wider Veneto.
FAQ
What is a Sgroppino?
A Sgroppino, also called a Sorbetto, is an Italian frozen cocktail made by blending lemon sorbet with Prosecco, a splash of vodka, and a little cream. It is served in a flute glass and topped with grated lemon zest, giving it a semi-frozen, fizzy texture closer to a dessert than a mixed drink.
How do you make a Sgroppino?
Chill a glass first, then blend lemon sorbet with Prosecco, vodka, and a little cream without adding extra ice, since the sorbet itself provides the chill and body. Pour into the pre-chilled glass and garnish with freshly grated lemon zest.
What alcohol is used in a Sgroppino?
Prosecco extra dry and vodka are the alcohol in a Sgroppino, blended together for its fizzy, spirited kick.
What alcohol goes best with sorbet?
Prosecco is the classic pairing with lemon sorbet, since its dryness and bubbles cut through the sweetness without overpowering it. This build adds a splash of vodka alongside the Prosecco for extra strength and a touch of cream for body.
