5 tips for the ultimate scroppino (or sgroppino, as they say in Italy)
A (Flügel) scroppino or sgroppino is delicious as a change of pace between courses, but this Italian cocktail is also perfectly suited as a finale. Simple, but guaranteed to be delicious time and time again, provided you make it properly, of course. With these tips, you’re sure to succeed!
With just 3 ingredients—sorbet, prosecco and vodka—a scroppino seems easier to make than it is. The execution itself isn’t rocket science, but it’s mainly the small details that ensure it becomes light and silky smooth. You certainly won’t be the first person to end up drinking nothing but melted lemon sorbet, mixed with a shot of vodka..
Tip 1
Ice-cold vodka and prosecco: a must. Planning to make a scroppino in the evening? Put the vodka in the freezer and the prosecco in the fridge in the morning or the day before.
Tip 2
The bowl you make the scroppino in should also be ice-cold. This ensures that the ice cream and chilled drink stay properly cold. It doesn’t have to be for long; 10 minutes in the freezer is enough.
Tip 3
First whip the lemon sorbet until light and airy, then add the vodka and prosecco one at a time. If you pour everything in at once, it won’t combine properly, and when you pour the scroppino into a champagne flute, there’s a chance the drink and the ice will separate, so to speak.
Tip 4
Tempo, tempo! Whipping the sorbet and pouring in the drink shouldn’t take hours, because the sorbet will melt and the airy effect will disappear. So don’t dawdle—once it’s mixed, it’s mixed!
Tip 5
Italians sometimes swap the vodka for limoncello; double lemon = doubly delicious! And if you’re not a fan of lemon sorbet, you can also make the scroppino with, for example, mango or forest fruit sorbet.
Read also:
- How to make the most delicious sangria slushies
- Frosé is the drink you’ll want to enjoy all summer (and here’s how to make it)
- Where is the beer in ginger beer?
