Scroppino

• Lemon sorbet
  60 ml (2 oz)

  Best when slightly softened for easy mixing
• Prosecco
  90 ml (3 oz)

  Chilled, use a good-quality dry Prosecco
• Vodka
  30 ml (1 oz)

  Chilled, neutral-flavored vodka works best
• Lemon zest
  10 ml (0.25 oz)

  For garnish, optional

• Cocktail shaker or mixing bowl
• Whisk or hand blender
• Jigger
• Chilled flute or coupe glass
• Bar spoon

1. 1

   Slightly soften the lemon sorbet until scoopable but not melted.

2. 2

   In a mixing bowl or cocktail shaker, combine the sorbet, chilled vodka, and Prosecco.

3. 3

   Whisk or blend gently until the mixture is smooth, creamy, and frothy. Avoid over-mixing, as you want to keep the Prosecco bubbly.

4. 4

   Pour the Scroppino into a chilled flute or coupe glass.

5. 5

   Garnish with a twist of lemon zest for a vibrant citrus aroma.

6. 6

   Serve immediately and enjoy while cold and effervescent.

• Light, frothy texture is uniquely refreshing and satisfying.
• Perfect balance of sweet, tart, and boozy flavors.
• Doubles as a dessert and a cocktail—ideal for entertaining.
• Simple ingredients and quick preparation make it fuss-free.
• Its festive appearance and taste add elegance to any gathering.

Originating from Venice, Italy, the Scroppino (pronounced skro-PEE-no) has been a beloved after-dinner tradition since the 16th century. Traditionally served between courses as a palate cleanser, it quickly found its way into the cocktail repertoire thanks to its light, creamy texture and invigorating flavors. Over the centuries, Scroppino has become synonymous with celebration and la dolce vita, gracing Venetian banquets, weddings, and summer parties.