Italian Sgroppino

Italian Sgroppino is light, smooth, and a little bit playful. It starts with tart lemon sorbet, which melts right into chilled vodka for a cool, citrusy base. A pour of Prosecco gives it a bubbly finish that lifts everything up. Served cold and usually sipped slowly, it’s perfect between courses or as a simple treat on a warm day. It’s sweet, but not too much, with a clean finish that keeps it refreshing. Whether you’re hosting dinner or just want something different, this one keeps things easy and bright without overcomplicating it.

---

Tasting Notes

The Italian Sgroppino is cool, citrusy, and bubbly. Lemon sorbet gives it a smooth, frozen texture and a sharp citrus kick. Vodka adds a quiet backbone without changing the flavor too much, while the Prosecco lightens it with crisp bubbles and a gentle dry finish. It’s not too sweet—just enough to feel refreshing. The lemon zest and mint or basil on top bring out the brightness in the drink and add a fresh, aromatic note. This one’s great for when you want something cold, tart, and not too heavy—somewhere between a cocktail and a dessert.

Equipment and Glassware

All you need is a small mixing bowl, a whisk, and a chilled cocktail glass. You’re not shaking or blending here just whisking the ingredients to combine them and soften the sorbet. A bar spoon or small scoop helps when topping off the drink with the final scoop of sorbet. Chill your cocktail glass ahead of time to keep the drink cold and help it hold its shape. A coupe, Nick & Nora, or any small stemmed glass works best it keeps the drink from melting too quickly and shows off the garnish.

Ingredients

• 2 scoops lemon sorbet (plus 1 extra scoop for topping)
• 1 oz vodka
• 2 oz chilled Prosecco (plus a splash for topping)
• Lemon zest, lemon wheel, and chopped basil or mint, for garnish

Instructions

• In a mixing bowl, combine 2 scoops of lemon sorbet, vodka, and 2 oz of chilled Prosecco.
• Whisk until smooth and lightly frothy.
• Pour into a chilled cocktail or coupe glass.
• Add one small scoop of lemon sorbet on top.
• Top with an extra splash of Prosecco.
• Garnish with a pinch of lemon zest, a lemon wheel, and a sprinkle of chopped basil or mint.

Pro Tips

• Use very cold ingredients and work quickly sorbet melts fast, especially once you add the alcohol.
• If you’re making more than one, keep the glasses chilled and pre-scoop your sorbet.
• Whisk just enough to blend and aerate don’t beat too hard or it’ll lose structure.
• Dry Prosecco works best to balance the sweetness of the sorbet.
• If you want a sharper citrus flavor, add a few drops of lemon juice to the base.
• For garnish, mint is classic, but chopped basil adds a nice twist if you want something a little herbal.

When to Serve

This Italian Sgroppino fits best as a pre-dinner palate cleanser or light after-dinner drink. It also works well at brunch or warm-weather events where something cold and citrusy hits the spot. Serve it as a starter for a dinner party or between courses to freshen things up. It’s light, easy to make, and has a clean finish, so it won’t compete with food. Great for summer gatherings, anniversaries, or even holiday dinners when you want a break from heavier drinks.

Which Liquor Brands to Choose

• Choose a smooth, neutral vodka Tito’s, Ketel One, or Absolut all work well.
• For Prosecco, use a dry or extra dry bottle from a solid mid-range label like La Marca or Mionetto. The Prosecco shouldn’t be sweet the sorbet covers that.
• Lemon sorbet should be tart and real not overly creamy or artificially flavored.
• Look for small-batch or Italian brands if available.
• Fresh herbs for garnish are important skip the dried stuff.
• Use a microplane for the zest so it’s light and aromatic, not chunky.

Similar Cocktails

• Blue Long Island Iced Tea
• Aperol Lemon Drop
• Vodka Pineapple Basil Smash
• Chambord Limoncello Spritz
• Peach Vodka Sour