Sgroppino is a bright, refreshing Italian cocktail made from lemon sorbet, chilled Prosecco and vodka. Easy to prepare and delightfully frothy when blended, this drink is perfect as an after-dinner digestivo, a palate cleanser between courses, or a celebratory summer cocktail.
Sgroppino (pronounced sgro-pea-noh) originated in Venice. In the Venetian dialect, “sgropin” means to ‘untie a knot’, referring to the way this refreshing digestivo helps settle the stomach after a large meal. Light, slightly fizzy and wonderfully cold, it’s an elegant finish to a dinner or a fun addition to special occasions like weddings, birthdays and holiday gatherings.
Made with just three ingredients—lemon sorbet (store-bought or homemade), vodka and Prosecco—Sgroppino is quick to prepare. There are several ways to make it, each producing a slightly different texture. Our preferred technique uses a blender or immersion blender to create an airy, slushy consistency.
Ingredient notes
- Lemon sorbet – Use a good-quality lemon sorbet for the cleanest citrus flavour. You can make your own Amalfi-style lemon sorbet or use a favourite store-bought brand. For variety, substitute other sorbets such as strawberry, grapefruit or blood orange.
- Vodka – Chilled vodka is best because it helps keep the sorbet cold and slows melting. If you don’t have chilled vodka, the cocktail will still work but may melt faster.
- Prosecco – Select a chilled Prosecco you enjoy. Its bubbles lift the sorbet and create the classic frothy texture.
3 easy ways to make Sgroppino
Each method produces a slightly different texture. The full recipe and exact measurements are included below.
- Blender method – Our favourite. Combine sorbet, vodka and Prosecco in a tall container or blender and use an immersion blender for 30–40 seconds until frothy and slushy. A countertop blender works well for larger batches.
- Whisk – Place all ingredients in a bowl and vigorously whisk with a hand whisk until combined and slushy. This yields a slightly denser texture but is still delicious.
- Simplest method – For an easy single serve, add two scoops of sorbet to a flute, pour in chilled vodka and top with Prosecco. This produces a boozy sorbet float rather than a true slush, but it’s quick and refreshing.
Fun variations to try
Try one of these flavour twists or create your own combination:
- Aperol Scroppino – orange sorbet, Aperol and Prosecco
- Campari Scroppino – grapefruit sorbet, Campari and Prosecco
- Strawberry Sgroppino – strawberry sorbet, Cointreau and Prosecco
- Melon Sgroppino – melon sorbet, elderflower liqueur and Prosecco
- Limoncello Sgroppino – lemon sorbet, Limoncello and Prosecco
- Select Sgroppino – blood orange sorbet, Select liqueur and Prosecco
More delicious Italian cocktails to try
Drinks
Hugo Spritz
Drinks
Venetian Select Spritz
Drinks
Giostra d’Alcol (Italian Red Wine Spritz)
Drinks
Select Mimosa (Venetian Cocktail)
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Sgroppino cocktail
By Emily
Ingredients
- 2 scoops lemon sorbet
- 30 ml (2 tablespoons) chilled vodka
- 100 ml (3 fl oz) chilled Prosecco (adjust to preferred consistency)
- lemon slices for garnish (optional)
Instructions
- Place sorbet, vodka and Prosecco in a tall container and blitz with an immersion blender for 30–40 seconds until frothy and slushy. For larger batches, use a regular blender.
- Serve immediately in a flute glass and garnish with a slice of lemon, if desired.
Alternative method
- Combine all ingredients in a bowl and whisk vigorously with a hand whisk until frothy and combined.
Notes
- Quantity – Scale the recipe up easily to serve more guests.
- Adjusting consistency – Add more sorbet for a thicker slush or more Prosecco for a looser, bubblier drink.
- Serve immediately – The cocktail is best served right away because the sorbet begins to melt; it’s not suitable for making far in advance.
- When to serve – Offer Sgroppino as an after-dinner digestivo, a palate cleanser between courses, or a cooling summer treat.
- Quick float option – For a simpler presentation, add sorbet to a flute, pour in vodka and top with Prosecco for a boozy sorbet float.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless otherwise stated.
- When using canned or jarred tomatoes, brands like Cirio or Mutti give consistent flavour.
- Vegetable sizes are assumed medium unless noted.
- All recipes are tested using a fan (convection) oven.
- Nutrition information is calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is an estimate and should be used as a guide only.