Sgroppino is part cocktail, part dessert, combining lemon sorbet with vodka, limoncello and bubbly Prosecco. Cold, citrusy and refreshing, it’s an elegant drink that’s surprisingly simple to make at home.
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About this Sgroppino recipe
Sgroppino, or sgroppino al limone, is an Italian cocktail traditionally made with lemon sorbet, vodka and Prosecco. The combination is light and frosty, with lots of bright lemon flavor and bubbles from the sparkling wine.
The original Venetian cocktail recipe has you whisk the sorbet, vodka and champagne to make a frothy, milkshake-like drink, and modern versions call for a blender. But I’m all for easy and pretty when it comes to party cocktails — and floating the sorbet on top of the drink is much simpler and looks far more impressive.
This version also adds limoncello along with the vodka to play up the citrus flavor. A scoop of lemon sorbet floats on top, while fresh lemon zest and mint add a simple, elegant finishing touch.
Sgroppino is especially refreshing after dinner, when it can take the place of a heavier dessert. It’s a natural fit for warm-weather dinners, but the bubbly Prosecco also makes it festive enough for celebrations like New Year’s Eve.
Why you’ll love this recipe
- It’s a cocktail and dessert in one. The scoop of lemon sorbet slowly melts into the Prosecco, making every sip frosty, citrusy and a little creamy.
- Lemon takes center stage. Sorbet, limoncello and fresh zest layer citrus flavor throughout the drink.
- You only need a handful of ingredients. With sorbet in the freezer and a bottle of Prosecco chilled, the rest comes together easily.
- It’s easy to change the flavor. Lemon is traditional, but raspberry, strawberry or mango sorbet can put a different spin on the drink.
Ingredients & essentials
Lemon sorbet, or sorbetto in Italian, gives sgroppino its frosty texture and tart-sweet flavor. Purchase your favorite store-bought version or make homemade lemon sorbet. Vodka acts as the spirit base and limoncello builds on the lemon flavor with a little extra sweetness.
Prosecco brings the bubbles and should be well chilled before you start. Finish the cocktail with lemon zest and fresh mint leaves for garnish.
You’ll also need coupe glasses * or Champagne flutes and a microplane or fine grater for the lemon zest. Chill the glass before assembling the cocktail so everything stays cold.
Instructions
This stunning cocktail comes together quickly. If you’re making them in advance, scoop the sorbet ahead of time onto a cookie sheet * and stash it in the freezer until party time. This will help the scoops keep their shape — use a spatula * to remove them if they stick. If you have room, chill a coupe or champagne flute in the freezer for a few minutes before serving as well.
- Add the vodka and limoncello to the glass. Scoop lemon sorbet into the glass.
- Top with Prosecco, pouring slowly down the side of the glass to preserve the bubbles. Scoop more lemon sorbet on top so it floats. Finish with fresh mint and a little lemon zest grated over the top and serve immediately.
Tips & tricks
- Chill the Prosecco before making your cocktail. Starting with cold ingredients helps keep bubbles crisp and the sorbet from melting too quickly.
- Pour the Prosecco slowly down the side of the glass to preserve as much carbonation as possible.
- Add a scoop of sorbet after the liquids so it can float on top rather than dissolving into the drink right away.
- Make Sgroppino just before you plan to serve it. The sorbet will begin to melt into the cocktail as it sits.
Serving suggestions
Sgroppino is traditionally associated with the end of a meal, making it a fun alternative to serving a separate cocktail and dessert. The icy sorbet and sparkling wine are especially refreshing after a rich dinner.
It’s also a beautiful cocktail for summer entertaining, Italian dinners or celebratory occasions. For an Italian cocktail spread, serve it alongside other prosecco-based classics like an aperol spritz, negroni sbagliato or peach bellini.
FAQ
Sgroppino is the name of an Italian cocktail traditionally made with lemon sorbet, vodka and Prosecco. It’s particularly associated with the Veneto region of Italy and can be served after a meal or between courses.
A little of both. Sgroppino falls somewhere between a cocktail and a frozen dessert, and the texture changes as the sorbet melts into the Prosecco, vodka and limoncello. A coupe makes it easy to sip, while a small spoon can help with the sorbet.
No. Lemon is the traditional flavor in sgroppino al limone, but you can use another sorbet for a variation. Raspberry, strawberry and mango are all good options.
Sgroppino is best assembled just before serving. The Prosecco will gradually lose its bubbles and the sorbet will melt as the drink sits. However, you can prepare the scoops ahead of time and keep them frozen until party time. You can also combine the vodka and limoncello beforehand, then add 1 ounce to each glass.
Sgroppino Cocktail
ingredients
Ingredients
- ½ ounce vodka
- ½ ounce limoncello
- ½ cup lemon sorbet (about 2 large scoops to 4 small scoops)
- 3-4 ounces prosecco
- 1 sprig fresh mint for garnish
- 1 pinch finely-grated lemon zest for garnish
instructions
- Chill a coupe or champagne flute in the freezer for a few minutes before serving.
- Add the vodka and limoncello to the glass.½ ounce vodka, ½ ounce limoncello
- Add a scoop of lemon sorbet to the glass.¼ cup lemon sorbet
- Top with Prosecco, pouring slowly down the side of the glass to preserve the bubbles.3-4 ounces prosecco
- Scoop more lemon sorbet on top so it floats.¼ cup lemon sorbet
- Finish with a sprig of mint and a little lemon zest grated over the top and serve immediately.1 pinch finely-grated lemon zest, 1 sprig fresh mint
notes
- Use any flavor of sorbet, such as raspberry, mango or blood orange. (Sorbet is not the same as sherbert.)
- Substitute prosecco for champagne, cava or any dry sparkling wine.
- To make it the original Venetian way, use 1 ounce of prosecco and whisk or blend all ingredients together until frothy.
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