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Sgroppino al Limone

(recipe, Adam Ried)


I included a version of this suave Italian cocktail from the Veneto region of Italy (from which Prosecco also hails) in my milkshake book with the rationale that the lemon sorbet qualified it. I’m using that rationale again here, and in fact, with the combination of lemon sorbet and sparkling wine, I think it makes even more sense in the company of ice-cream sodas and floats. It’s a fun, celebratory summer drink for before or after dinner.


  1. 2 sugar cubes
  2. 2 oz. cold vodka
  3. Chilled Prosecco or other sparkling white wine
  4. 2 medium scoops (about ⅓ cup each) lemon sorbet
  5. 2 lemon twists, for garnish


  1. Place one sugar cube in each of two stemmed wine glasses and pour 1 ounce each of vodka and Prosecco over the cube in each glass. Stir gently to begin dissolving the sugar (it doesn’t have to dissolve completely). Add enough Prosecco to each glass to fill about halfway. Add one scoop of sorbet and a little more Prosecco to each, and with a spoon push the sorbet down into the liquid once or twice. Run a lemon twist around the rim of each glass, twist it over the top, drop into the glasses, and serve immediately.