Directions
Sgroppino is a cheap and chic digestive cocktail that will be served to you in Veneto, during large binges, parties, or ceremonies such as weddings where you will remain seated for 10 hours in a row to eat. It is usually served after fish to give some freshness to the palate, but it doesn’t help much digestion since you will ingest other calories, sugars, and alcohol.
The classic Sgroppino recipe is straightforward because it is simply an alcoholic sorbet, usually made with prosecco, a drop of distillate, and a couple of tablespoons of cream to make the drink creamier. So the difference is simple: the sorbet is a granita made of water, sugar, and fruit juice-pulp and/or peel, while the Sgroppino is an alcoholic sorbet.
There are a thousand recipes, but the typical Venetian one is easy and you can do it in a simple blender or with an electric whisk, but if we put in a little effort, we can make some Sgroppinos interesting. And not just a sorbet with alcohol and prosecco.
Let’s start with the basic recipe then we’ll make some variations. Remember one thing: in this “cocktail” the contrast must never be lacking. Ok, if you use a lemon sorbet it is already acidic, but there are also orange, ginger, bergamot sorbets, and a thousand other flavors.
Which spirits to use to make Sgroppino?
Since the taste is often citrus, remember to combine a spirit-liqueur that creates harmony, such as triple sec, Curacao, Grand Marnier, and aurum. Never use vodka, it doesn’t add flavor, just alcohol, and it’s not worth it. Opt for more incisive spirits such as grappa, gin, tequila, and pisco. Let’s use rum, if the sorbet is made with strawberry, but if you use citrus sorbet gin and grappa are unbeatable.
Ingredients and doses to make the real Venetian Sgroppino
6 servings
- 300 grams of lemon sorbet
- 15 cl of grappa or gin
- 10 cl of sparkling prosecco or malvasia
- 15 cl of liquid cream for desserts
How to make the Venetian Sgroppino
The temperature of the sorbet is fundamental. It must not be too hard. Take it out of the freezer 5 minutes before making the buckskin. Take a spoon and put the sorbet in a blender, add the prosecco or wine of your choice, the cream, and grappa, and blend for 3-4 minutes, until you get a creamy mixture.
Pour into glasses and serve with a lime wedge or a sprig of mint.
And this is the classic recipe you can find in the Porto Marghera train station bar, but if you want to make your Sgroppino unique and bright, try the following recipe!
Ingredients and doses to make the perfect Sgroppino
6-8 servings
- 350 grams of lemon sorbet
- 10 cl of triple sec
- 15 cl of tequila
- 2 cl of créme de menthe
- 2 cl of limoncello or mandarin
- 4 cl of agave syrup
- the juice of 1 lime
- a sprig of mint
- 3 drops of orange bitter
- 20 cl of liquid cream
How to make the Italian Sgroppino
Put all the ingredients in a blender and blend for 3 minutes, then pour into cups and decorate with a slice of dried orange or a fresh lime wedge. If you want you can also grate the lime peel and put it on the buckskin, as long as it is organic and untreated.
Since we want to elevate and transform the Sgroppino into a great cocktail, we close with a tropical, vegan, elegant version.
6-8 servings
- 350 grams of lemon sorbet
- 100 grams of pineapple
- 25 cl of gin
- the juice of 1 lime
- a sprig of basil
- 20 cl of coconut milk
- 2 cl of absinthe or green Chartreuse
How to make vegan Sgroppino with coconut cream, pineapple, gin, basil, and absinthe
Put all the ingredients in a blender, blend for 3 minutes, and then serve the DEFINITIVO Sgroppino in sparkling glasses!
