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.