The RASPBERRY SGROPPINO, An Italian Inspired Cocktail

I recently bought a nice, new pint of Talenti Romance Raspberry Sorbet that was crying out to become a cocktail. Most of the time I just grab a spoon and pour some homemade Magic Shell* on this fabulous raspberry dense sorbet, but this time it was looking to get a little buzz on and I knew exactly how to go about that.

In Italy they often serve a cocktail known as a Sgroppino as a digestive or a dessert. It's a light, frothy combination of lemon sorbet and prosecco that was originally served in Venice as a palate cleanser between the fish and meat course. Prounounced "ss-guro-peno", the word is a derivative of sgroppare, which translates to "untie" or "undo", an apt name for drink originally devised as a palate cleanser.

Some recipes add vodka or limoncello or both, but the original palate cleansing recipe was served without either. I chose to add citrus vodka to carry the lemon and switch out the lemon sorbet for the lovely Talenti raspberry.


1/3 Cup Raspberry Sorbet
1 Oz. Citrus Vodka
3 Oz. Chilled Prosecco

Tools: Stainless Steel Mixing Bowl, Whisk, Ladle
Glass: Chilled Champagne Flute

In a chilled stainless steel bowl, whisk together the sorbet and the raspberry vodka.
While whisking, slowly pour in the prosecco until frothy. 
Ladle into the chilled flute, garnish and serve.

* Magic Shell is a chocolate ice cream topping that hardens when it hits ice cream. I make my own by mixing 12 ounces of a high quality (70%+) chopped dark chocolate with 3 tablespoons of lightly heated coconut oil.

Updated 12-2018

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