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Sgroppino al Limone

André Baranowski

Servings: 2

Though it’s not technically a shake, this cool, lemony cocktail from the Veneto region of Italy, also the home of Prosecco, does include lemon sorbet, which puts it in the ballpark at least. As the sugar cube dissolves, it provides a bit of sweetness to balance the tart lemon and the strong vodka. Serve in champagne flutes before dinner, as a palate cleanser between courses, or after the meal to accompany, follow, or even be dessert.

This recipe is excerpted from Thoroughly Modern Milkshakes.

Find more icy sweet cocktails on our Drinks & Entertaining page.


  • 1 fl. oz. vodka
  • 1-1/2 scoops lemon sorbet (about 1/3 pint)
  • Chilled Prosecco or other sparkling white wine
  • 2 sugar cubes
  • lemon twists


  • Whisk the vodka and 1 scoop (1/2 cup) sorbet together in a small bowl until the texture is uniform. Add enough sparkling wine to fill each of two flutes about three-quarters full and whisk gently to combine.
  • Place one sugar cube in each flute, divide the sorbet mixture between the two flutes, and top each with half of the remaining 1/2 scoop (1/4 cup) sorbet. Run a lemon peel around the rim of each flute, twist it over the top, then drop it into the flute and serve at once.


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Reviews (2 reviews)

  • irene1961 | 06/28/2010

    A really great, refreshing drink that our guests loved. The only change we would make is in the first step of blending the sorbet and vodka; our sorbet was quite frozen and blending to a smooth consistency was difficult, so maybe soften the sorbet first or combine the two in a blender or puree with a hand blender. This might also work well if you have large batches.

  • cornqueen | 06/26/2010

    looks great and wanted to print the recipe, but also got 6 additional pages of ads with the recipe. Not good. Some pages only had a sentence or two. Please repair. thanks

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