The Venetian Sgroppino is a drink based on lemon ice cream with an alcoholic addition, usually served at grand celebrations like weddings to cleanse the palate between courses. The term ‘sgroppino’ comes from the Venetian dialect, meaning ‘to digest.’ You can prepare it with homemade lemon sorbet or, as we did for a quicker version, with lemon ice cream.
Today, it is also enjoyed in restaurants, where after a rich complete menu, a sgroppino is usually offered for better digestion. The freshness of the lemon ice cream combined with the alcohol note makes it a digestif, hence the name sgroppino, meaning ‘to digest’ in Venetian dialect.
In short, any time is a good time to enjoy a lemon sgroppino. We prepare it and keep it in the freezer in a bottle; it doesn’t freeze thanks to the vodka. Meanwhile, as you read the recipe, Subscribe to my channelWHATSAPP and enable notifications.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Venetian Sgroppino
- 5 oz packaged lemon ice cream, in a tub
- 2/3 cup prosecco
- 3 oz vodka
- to taste lemon (thin slices (organic))
- 1 bunch mint
- 3.5 oz lemon juice
- 3 lemons (zest only)
- 1 1/4 cup water
- 3/4 cup sugar
- 1 oz egg white (pasteurized)
Tools
- 1 Immersion blender
Preparation of Venetian Sgroppino
To prepare the Venetian Sgroppino, place all the ingredients in the glass of an immersion blender.
Then blend in bursts to achieve a smooth, semi-whipped cream that should immediately be poured into tall narrow glasses.
You can decorate each glass with a slice of lemon and some well-washed and dried mint leaves.
The Venetian Sgroppino should be served immediately after preparation, or you can make a large batch and store it in the freezer in a plastic bottle.
Take it out of the freezer, shake the bottle vigorously, and serve.
Peel the zest from 3 lemons and place it in a bowl with water, allowing it to rest for a few hours.
Meanwhile, juice the lemons to yield 3.5 ounces of juice and set aside.
After resting, strain the water to remove the lemon peels, place the water in a saucepan with the sugar.
Dissolve the sugar over heat for 3 or 4 minutes. Add the reserved lemon juice and let it cool.
Then whisk the egg white until stiff peaks form, and once the lemon syrup is cool, fold in the beaten egg white using a hand whisk.
Pour the mixture into a metal or plastic container and place it in the freezer for at least 3 hours.
Then, blend the lemon sorbet adding prosecco and vodka to create the Lemon Sgroppino.
How to Store the Venetian Sgroppino
The Venetian Sgroppino can be stored in the freezer for up to 6 months.
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