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Prosecco Lemon Slush |
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Serves: 4
Print this Recipe
(Sgroppino)
Category: Italian Ices
Venetians like to finish their meals with a sgroppino, a sophisticated creamy slush of lemon sorbet whipped with prosecco, a dry sparkling white wine. It must be made at the last minute, and it is a fun dessert to prepare at the table. I like to serve it in martini glasses. Use a good-quality store-bought lemon sorbet or sherbet. It is not traditional, but orange would be good too.
1 cup lemon sorbet
1 cup very cold prosecco or other dry sparkling wine
Fresh mint sprigs
1 Several hours before you plan to serve the dessert, chill 4 large goblets or parfait glasses in the refrigerator.
2 Just before serving, remove the sorbet from the freezer. Let stand at room temperature until soft enough to scoop, about 10 minutes. Spoon the sorbet into a medium bowl. Beat until soft and smooth.
3 Slowly add the prosecco and beat briefly with a whisk until creamy and smooth. Quickly pour the slush into the chilled wine goblets or martini glasses. Garnish with mint. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Prosecco Lemon Slush comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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