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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, sometimes shaken and sometimes built in the glass. Any way, a Sgroppino is a very civilized way to end a meal.

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  • 3 oz. prosecco (chilled)
  • 1 oz. vodka (chilled)
  • 3 oz. lemon sorbet
  • spring of mint (optional)


In the metal tin of a boston shaker combine sorbet and vodka by slowly whisking the vodka into the sorbet. Pour into a chilled champagne flute and add proescco. Stir gently and serve.

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