Traditionally, sgroppino is a refreshing aperitif that is said to have originated in Venice, Italy and is served blended, but this is another way to serve it as a dessert. With the abundance of lemons on the Amalfi Coast, I think it could have been invented there. This is so refreshing on a warm summer or autumn evening.
1 cup chilled Prosecco
¼ cup chilled limoncello
¼ cup chilled limoncello
¼ cup chilled plain or lemon-flavored vodka
Good-quality lemon sorbet
Fresh mint leaves
Pour ½ cup Prosecco into each champagne flute or Irish coffee glass.
Equally, divide the limoncello and vodka into each flute or glass.
Add 2 to 3 scoops of lemon sorbet.
Top with mint and serve immediately.
Serves 2
Serves 2
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