The Sgroppino recipe
for your table
Let the sorbet soften slightly for 5 minutes and place it in a chilled bowl.
Whisk in the vodka.
Add the prosecco little by little and whisk until smooth and airy.
Pour into chilled glasses and serve immediately, with a spoon or straw.
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The story
Sgroppino originated in sixteenth-century Venice, where noble families served a “sgropin” between fish and meat courses, an ice-cold lemon mixture to “untangle” the taste buds (sgropar means to loosen in the Venetian dialect). With the arrival of prosecco and later vodka, the intermezzo evolved into the frothy drink we know today. In Veneto, it is still the standard ritual after an elaborate fish meal; elsewhere, it conquered the world as a “dessert you drink”.
The right glass
Serve the Sgroppino in a flute or coupe: the flute keeps it cold the longest and lets the foam sit beautifully on top, while the coupe makes it more of a dessert that you eat with a spoon. Choose glasses from 19 to 26 cl and place them in the freezer beforehand. With this drink, every degree makes a difference. Our scroppino category has suitable glasses ready for both styles. If you prefer to serve it as an aperitif in a narrow bowl, take a look at our champagne flute glasses.
RCR Etna Champagne Flute 19 cl (6 pieces)
RCR Timeless Champagne Glass / Coupe 26 cl (6 pieces)
Both sets together € 88,90.
The right tools
For a Sgroppino, in addition to the glass, you use a bar spoon for stirring, a jigger for precise measuring and a zester for the twist. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 3 bar tools together € 86,80.
What do you make a Sgroppino with?
For a Sgroppino, you need prosecco. Well-known bottles include Boswandeling and Villa Massa. On each drink page, you can read the alcohol percentage, what it tastes like, which cocktails it works well in and which glass you need.
Variations & twists
With strawberry sorbet, it turns pink and summery; with mango, tropical. A leaf of fresh mint or a little lemon zest on top completes the dessert experience. If you want to serve it as a palate cleanser between courses, keep it small: half a glass is exactly enough. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Whisk by hand, not with a blender: the Sgroppino should be velvety, not slushy. Make it only when the guests are seated at the table. It waits for no one.
Good to know
Sgroppino or simply a scoop of lemon sorbet
On paper, it seems simple: sorbet with bubbles poured over it. The difference lies in what you do with the whisk. A scoop of sorbet with prosecco poured over it remains a scoop of ice cream in a pool of wine, whereas with a Sgroppino, you first whisk the 100 grams of sorbet loose with 2 cl of ice-cold vodka and then gradually incorporate the 8 cl of prosecco. This creates a light, smooth foam that you can both drink and eat with a spoon. Whisk for about a minute; go faster and you’ll get slush instead of velvet.
The ratio per person
Use 100 grams of sorbet, 2 cl of vodka, and 8 cl of prosecco, and you’ll end up with about 18 cl in the glass. More vodka makes the foam less firm, because alcohol inhibits setting; more prosecco makes the mixture sink into lemonade. In terms of strength, you’re at around 9 percent, roughly one glass of wine, although the cold and sweetness make it barely noticeable. A 75 cl bottle of prosecco is enough for nine glasses, and one liter of lemon sorbet makes about six.
For a group: whisk in a bowl
For six people, it works better to put everything in a large, pre-chilled bowl: 600 grams of sorbet, 12 cl of vodka and 48 cl of prosecco, or almost a whole bottle. First whip the sorbet loose with the vodka, then add the prosecco in three batches, whisking gently each time. Place the glasses in the freezer in the meantime. Work quickly, because even in a cold bowl you have at most five minutes before the foam collapses. So call your guests to the table first, then whip it.
Alcohol-free Sgroppino
The alcohol-free version works better than you might expect, because the lemon sorbet does most of the work. Leave out the 2 cl of vodka and replace the prosecco with 8 cl of alcohol-free sparkling wine; the foam is even slightly firmer, because there is no alcohol to hinder it from setting. Choose a dry 0.0 bubbly, though, otherwise the whole thing becomes candy-sweet. A spoonful of lemon zest or a mint leaf brings back the freshness that the vodka would otherwise provide. Serve in the same ice-cold glass as the original version.
Frequently asked questions
What goes into a scroppino?
A Sgroppino contains four things: a generous scoop of lemon sorbet weighing about 100 grams, 2 cl of ice-cold vodka, 8 cl of chilled prosecco and optionally some lemon zest or mint. Whip the sorbet loose with the vodka, then add the prosecco little by little.
What is a Sgroppino?
A Sgroppino is a Venetian mix of lemon sorbet, vodka and prosecco, hand-whipped into a light foam. In the Veneto, it is traditionally served after a fish meal as a refresher between courses; elsewhere, we mainly know it as a dessert you drink.
Which glass do you use for a Sgroppino?
A flute keeps it cold the longest and lets the foam sit nicely on top; a coupe makes it more of a dessert that you eat with a spoon. Choose 19 to 26 cl and place the glasses in the freezer beforehand, see our scroppino glasses.
Can you make a Sgroppino in advance?
No, whip it just before serving. The foam collapses within a few minutes and the sorbet melts, leaving you with a slush instead of a velvety cocktail. What you can do in advance: chill the glasses, vodka and prosecco until ice-cold.
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