How to make the ultimate sgroppino
Is it a drink or a dessert? Does it really matter? Sgroppino is simply delicious. Make this to finish off your dinner and the mood will instantly be set. Cheers!
We asked Vezio Furlani, chef and owner of Italian restaurant al Bàcaro in Amsterdam. Just like the sgroppino, Furlani is from Venice. The authentic Venetian version has therefore been on his menu for many years.
Traditional
“We serve it as a dessert, but it can also be enjoyed as an intermezzo to help settle the meal. The traditional sgroppino, as it appears on our menu and as most people know and want it, consists of lemon sorbet (2 scoops), vodka (20 ml) and Prosecco (50 ml).”
Variations
Want something more adventurous? Furlani has a few tips: “You can add mint or cardamom, but my personal favorite is licorice. In Venice, we call it ‘licorice’, and it’s made with Anima Nera or another type of licorice liqueur. You have to be a fan because it’s a little more bitter, but I love it.”
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