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Prep time 5 mins
The sgroppino is a must when visiting the Amalfi (or Sydney’s Icebergs, equally), but it’s also one of the easiest cocktails-slash-desserts you can make, ideal for a long lunch, a warm evening, or a New Year’s Eve celebration.
1 litre lemon sorbet or non-dairy gelato
500ml – 750ml chilled Prosecco
1. Chill all your coupes before serving. Chill a large bowl and add sorbet, then whisk in vodka and prosecco gradually into the sorbet, until you have a thick frozen drink. Transfer with a ladle to chilled coupes and serve.
Recipe and image by Eatable.
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