Italian Sgroppino: Frozen Lemon Sorbet Sparkler with Prosecco

Chill four coupe or flute glasses in the freezer for at least 20 minutes. A cold glass is the difference between a frothy sgroppino and a puddle.

Serves 4

Ingredients

• 2 cups (500ml) good-quality lemon sorbet, softened 5 minutes
• 1 cup (240ml) chilled Prosecco
• 1/4 cup (60ml) chilled vodka
• 1 tablespoon fresh lemon juice
• 4 wide strips lemon zest
• 4 small mint sprigs, optional
• Ice, for chilling the glasses

Instructions

1. Chill four coupe or flute glasses in the freezer for at least 20 minutes. A cold glass is the difference between a frothy sgroppino and a puddle.
2. Let the sorbet sit at room temperature for 5 minutes so it is scoopable but not melting at the edges.
3. Put the sorbet in a chilled metal bowl and add the vodka and lemon juice.
4. Whisk briskly by hand for about 30 seconds, until the mixture turns pale, thick and smooth, like soft-serve.
5. Pour in the Prosecco in a thin stream while whisking gently, just until combined. Whisking hard here knocks out the bubbles you want.
6. Divide immediately among the frozen glasses; the drink should mound slightly above the rim.
7. Twist a strip of lemon zest over each glass to release the oils, drop it in, add a mint sprig if you like, and serve with a small spoon.
8. Sgroppino comes from the Venetian sgropin, meaning to untie a knot, because Venetians served it between courses at long banquets to loosen the stomach before the next dish arrived. It only migrated to the end of the meal in the twentieth century, and it still works best as a palate cleanser rather than a dessert.

Nutrition (estimated, per serving)

• Calories: 215 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 31g
• Fiber: 0g
• Sugar: 28g
• Sodium: 15mg