Recipe by Syndy Sweeney of T. Rex & the Rabbit Foods
Light, frothy and unmistakably lemony, Sgroppino is a Venetian after-dinner drink made with lemon sorbet, Prosecco and limoncello. Somewhere between a cocktail and a dessert, it's refreshing, creamy and surprisingly simple to prepare.
Syndy playfully describes sgroppino as “a little release.” Often translated as “to unknot,” the name suits its traditional role as a refreshing finish to a meal—or, as Syndy suggests, something best followed by a pleasant nap or a double espresso.
This version comes together in just a few minutes in a blender, combining tart lemon sorbet with sparkling Prosecco, limoncello and a touch of cream for a smooth, frothy finish.
Sgroppino
Course: After-Dinner Drink / Dessert
Cuisine: Italian
Region: Veneto – Venice
Servings: 4 large servings
Difficulty: Easy
Ingredients
- 1 quart (4 cups) lemon sorbet
- ½ cup limoncello
- 1⅓ cups Prosecco or other sparkling wine
- ½ cup half-and-half or heavy cream
Instructions
1. Soften the sorbet
Using a wooden spoon, break up the lemon sorbet slightly before placing it in the blender. This makes it easier to blend without overwhelming the machine.
2. Blend
Add the sorbet, limoncello, Prosecco and half-and-half or heavy cream to the blender. Blend on medium speed until smooth and frothy.
3. Serve immediately
Pour into glasses and serve right away.
Helpful Hints
Sorbet substitutions: You can substitute lemon sherbet or lemon gelato for the sorbet. If you do, reduce the half-and-half or cream to ¼ cup.
Prosecco alternatives: If you don't have Prosecco, Syndy suggests Pinot Grigio, Moscato, Verduzzo or Champagne as alternatives.
Don't waste leftover sparkling wine: Opened Prosecco or sparkling wine that has lost its fizz can still be useful in the kitchen. Syndy suggests sealing it and refrigerating it for up to two weeks to use in dishes such as pasta, risotto, chicken or fish.
Garnish ideas: Finish each glass with a slice or twist of lemon, fresh raspberries or blueberries, or a sprig of mint, basil, lemon basil or lemon balm.
Make it just before serving: Sgroppino doesn't hold particularly well once blended. Prepare it shortly before serving so it stays frothy and doesn't begin to separate.
About Syndy
Syndy Sweeney is a personal chef, cooking instructor and creator of T. Rex & the Rabbit Foods. Her cooking brings together Italian traditions, Italian-American influences and a lifelong curiosity about food, culture and the stories that connect them.
Meet Syndy →
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