If you’ve been Italy, you’ve most likely had an after dinner drink, the Sgroppino. The lemon and alcohol help to cut through anything you may have ingested through out the evening and help settle your tummy. The formula varies from area to area, but it is basically lemon sorbet, vodka and prosecco. In Venice they use prosecco, in Friuli it is vodka and sorbet. In Liguria, I’ve had a variation made with limoncello. Sometimes blended, … Read more
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Beat the heat with this summer chiller created by mixologist, Kim Haasarud, of Liquid Architecture. Elderflower liqueur is combined with lemon sorbet and Champagne for a bubbly, sweet treat with a bit of lemony pucker. Now, which way to the pool?
Let us know what you think! Courtesy of Moët & Chandon.
1 cup chilled Prosecco (Italian sparkling white wine)
2 tablespoons chilled vodka
1/3 cup frozen lemon sorbet
1/4 teaspoon chopped fresh mint leaves
Pour the Prosecco and vodka into 2 Champagne flutes, diving equally. Spoon a scoop of sorbet into each flute. Sprinkle with mint and serve immediately
from FoodTV.com’s Everyday Italian hosted by Giada De Laurentiis
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