I recently bought a nice, new pint of Talenti Romance Raspberry Sorbet that was crying out to become a cocktail. Most of the time I just grab a spoon and pour some homemade Magic Shell* on this fabulous raspberry dense sorbet, but this time it was looking to get a little buzz on and I knew exactly how to go about that.

In Italy they often serve a cocktail known as a Sgroppino as a digestive or a dessert. It's a light, frothy combination of lemon sorbet and prosecco (sparkling wine) that was originally served in Venice as a palate cleanser between the fish and meat course.

Prounounced "ss-guro-peno", the word is a derivative of sgroppare, which translates to "untie" or "undo", an apt name for drink originally devised as a palate cleanser. Some recipes add vodka or limoncello or both, but the original palate cleansing recipe was served without either.





1/3 Cup Raspberry Sorbet

1 Oz. Citrus Vodka

3 Oz. Chilled Prosecco

Tools: Stainless Steel Mixing Bowl, Whisk, Ladle

Glass: Chilled Champagne Flute


In a chilled stainless steel bowl, whisk together the sorbet and the raspberry vodka.

While whisking, slowly pour in the prosecco until frothy. 

Ladle into the chilled flute, garnish and serve.

* Magic Shell is a chocolate ice cream topping that hardens when it hits ice cream. I make my own by mixing 12 ounces of a high quality (70%+) chopped dark chocolate with 3 tablespoons of lightly heated coconut oil.

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