Try a delicious Italian lemon sgroppino — a cold, slushy prosecco cocktail with fresh lemon and vodka.
This slushy, creamy lemon sgroppino cocktail is a refreshing indulgence, one you can serve for dessert.
It’s made with a simple lemon syrup infused with lemon peel and blended with prosecco, vodka and whipped cream for the finishing touch.
With a touch of sea salt, taking a sip me makes me think of the briny Venetian Adriatic, where this Italian drink originated.
What’s not to love about the city of Venice?
I’m actually a vicarious traveler because I’ve not been to Venice (yet).
It helps to picture a sepia-colored city like no other, floating over an ancient network of canals, all those mysterious alleyways winding through a landscape of crumbling palaces.
Once upon a time my best friend took off in the direction of Europe, with no real itinerary or return date.
I’d planned up until the last minute to go with her, saving all my waitressing cash in a box under my mattress, but drama overrode — it became suddenly necessary that I break up with my then-boyfriend and find a new apartment.
Everything worked out fine in the end, but missing that adventure was my regret.
In the middle of her travels, my friend called me from Venice. She was running out of money but still hoping I’d change my mind and meet her there in Italy.
I felt a tiny bit jealous that she was in a place I’d only ever dreamed about seeing, until she described the harrowing time she was having there.
Getting off the train alone in the middle of the night, finding the Piazza San Marco teeming with rats and also a few human ones intent on stealing her backpack and who knows what else.
It can happen in any city anywhere, but somehow, knowing it was less than paradise at that moment in Venice made it a little easier to accept what I was missing.
I wonder how it might have been if this creamy, cold sgroppino had been there to greet her instead of a dark night of stressful travel!
Italian Lemon Sgroppino Cocktail with Prosecco and Vodka
Yield 4 drinks
This slushy, creamy Prosecco cocktail can take the place of dessert, and the addition of sea salt makes me think of the briny Venetian Adriatic.
- 3 small lemons, preferably organic
- 1/2 cup sugar
- 1/8 teaspoon flaky sea salt, plus more for garnish
- 1 cup chilled Prosecco
- 3 tablespoons chilled vodka
- 1/2 cup very cold heavy whipping cream
- Use a swivel vegetable peeler to remove the zest from the lemons in wide strips, avoiding as much of the white pith as you can.
- Make the lemon syrup: Juice the lemons. Put the juice and all but two strips of peel (for garnish), sugar, salt and 3/4 cup water in a small saucepan. Bring to a simmer and stir to dissolve sugar. Turn off the heat and let steep for 15 minutes. Transfer to the refrigerator to chill completely.
- To make the drinks, pour the prosecco, vodka and half the lemon syrup (remove the zest if you want, or leave it in for a more intense lemon flavor) into a blender. Add 4 or 5 ice cubes, depending on their size, but they should be submerged in the liquid. Blend to a slush. Transfer to a container with a pouring spout, such as a 2-cup measuring cup.
- Put the cream and remaining syrup in the blender and blend on high speed until the cream thickens to soft peaks. Gently whisk the cream into the slush.
- Pour or spoon into glasses and sprinkle with a few flakes of salt.
- Slice the reserved zest into thin pieces to garnish the drinks.
Inspired by a sgroppino recipe in Essentials of Classic Italian Cooking
Make the lemon syrup one or two days ahead.