Sgroppino al Caffè
Cocktails
A Venetian after-dinner classic with a coffee twist: lemon sorbet whipped with prosecco and vodka, then spiked with cold espresso. Light, frothy, and just bittersweet enough to wake you up.
A Venetian after-dinner classic with a coffee twist: lemon sorbet whipped with prosecco and vodka, then spiked with cold espresso. Light, frothy, and just bittersweet enough to wake you up.
Pull a fresh shot of espresso and let it cool completely, or use cold espresso from the fridge.
Add the lemon sorbet, vodka, and a splash of the prosecco to a chilled bowl or tall container.
Whisk briskly by hand or pulse with an immersion blender for 20 to 30 seconds until smooth and frothy.
Fold in the remaining prosecco gently to keep the bubbles, then stir through the cold espresso.
Pour into a chilled glass and serve right away while it is still light and foamy.
Per serving
The story
The sgroppino comes from Venice, where the name in local dialect roughly means "to untie," as in untying your stomach after a big meal. It started life as a between-courses palate cleanser for the Venetian nobility and later settled into its modern role as a light after-dinner drink. The classic is just lemon sorbet, prosecco, and vodka whipped together; the coffee version is a newer riff that leans on Italy's love of ending a meal with espresso.
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