Our Christmas holiday begins with a version of a classic sgroppino, a highly slushy drink made with sorbetto and prosecco that I first had in Carole (CAH-OHR-LAY) a resort town on the Adriatic near Venice with our Italian cousins. Traditionally made with lemon sorbet, vodka and prosecco, it is common in Italy as a palate cleanser or after dinner (dessert) drink. Sgroppino means to “loosen” or “untie”, in other words relax and wouldn’t we all like to untie ourselves from the stresses of the past year.
To make this sgroppino you need to start with chilled glasses and chilled Prosecco. In a small bowl or pitcher, whisk together 1-1/2 cups of Talenti Roman Raspberry Sorbet, 3/4 cups prosecco and 1/4 cup vodka. Gently whisk in the sorbet by hand so that it retains some of its texture. Do not use a blender. You don’t want the blend too thick nor too thin. When pouring the mixture into the chilled glasses, a delicate layer of foam should rise to the top. Cin-cin!
NOTE: If you are making this by the glass, add the prosecco (4-6 ounces) to the chilled glass with the vodka (1 T). Whisk in a scoop of the sorbet.