Somewhere between a cocktail and a dessert, this is lemon sorbet whisked with chilled vodka until slushy, then loosened with cold Prosecco into a frothy, tart, bracingly cold pour that cleans the palate as it goes down. It wants drinking the moment it is made, before the sorbet melts and the layers separate, with a lemon twist sharpening the citrus on the nose.
Garnish: Lemon Peel
shaken · Wine Glass · Up
add
Combine the lemon sorbet and chilled vodka in a chilled bowl or mixing vessel.
shake
Whisk vigorously (or briefly blend) until smooth, frothy, and slushy — keep it light and airy, do not over-mix.
top
Spoon into a chilled wine glass or coupe and top with chilled Prosecco, stirring gently once to combine.
garnish
Express and drop in a lemon twist; serve immediately before it separates.
The Sgroppino comes out of the Veneto, where it is served between courses or after a meal to reset the palate, though no inventor or date of creation has ever been recorded. Its name is traced to the Venetian verb sgroppare, "to whip up" — a nod to the whisking that gives it its froth. Rather than one bar's signature, it is a regional habit shared across countless Italian kitchens and bars, with proportions that shift from pour to pour. Some versions trade the vodka for limoncello, and mint occasionally joins the lemon as a garnish.