from a Lake Como recipe
adapted by Kathy Lindenbaum via Clark Kokich
makes 4 drinks
1 cup lemon sorbet
2 tablespoons vodka
2 tablespoons limoncello
1 bottle of Prosecco, ice cold (you won't use all of it)
Add the sorbet, vodka and limoncello to a blender and blend until frothy.
Divide the mixture into 4 individual champagne flutes (or martini glasses).
Slowly top off with ice cold Prosecco. Stir with a long spoon - very lightly so
as not to lose the bubbles. Serve immediately.
This Venetian drink, called sgropin in Venetian dialect, is a great summer
aperitif. It is also wonderful asa dessert accompaniment served with small
amaretti cookies and is a very satisfying end to any meal. Some recipes use
grappa instead of vodka or don't use limoncello at all. Be creative.
Place a silver spoon handle in the neck of the bottle of left over Prosecco to
preserve its bubbles!
No comments:
Post a Comment