Recipe courtesy Steve Wildy, beverage director, Vetri Family, Philadelphia
Not unlike an adult slushy, this icy-cold Venetian classic is a terrific palate cleanser. It’s often served after dinner as a light alternative to dessert, traditionally made with lemon sorbet. “If a bar has a sgroppino on the menu, I always know I’m going to like the place right away,” says Wildy.
- 1 ounce vodka
- 1 scoop lemon sorbet (or any fruit flavor)
- 3 ounces Prosecco, plus an additional splash
- Mint spring, for garnish (optional)
In a stainless-steel bowl, whisk together the vodka, lemon sorbet and a splash of Prosecco until it reaches a slushy consistency. Add the remaining Prosecco and whisk slowly until incorporated. Pour into a martini glass or Champagne flute. Garnish with mint, if desired.