If we were actually in Italy, Venice to be exact, we would probably be indulging in a Sgroppino – a lemon-flavored icy-smooth, frothy glass of alcoholic bliss. First served in 16th century aristocratic Ventian homes in the sultry summer months, a Sgroppin, as it is known in Venetian dialect, played the role of a palate cleanser between the various courses of the meal. In modern Venice, a classic Sgroppino is made with lemon sorbetto or lemon gelato, vodka, and prosecco, and the recipe could not be simpler. I prefer the sgroppino made with lemon gelato for that velvety mouthfeel – after a meal or in the middle of a hot afternoon!  (serves 4)

  • 1 cup lemon sorbet or lemon gelato
  • 1/4 cup chilled vodka
  • 2 cups Prosecco
  • fresh mint and/or lemon twist for garnish



Sgroppino served at Artu Rosticceria & Trattoria, 6 Prince St, Boston, MA

Put the gelato/sorbet in a small bowl and break it up with a whisk. Add the vodka and Prosecco, quickly whisking to form a soft foamy mixture. Do not let it become too liquid. Spoon the mixture into four flute glasses. Garnish with lemon zest and mint leaves, and serve.

Note: Although most recipes call for using lemon sorbet, the more authentic recipe calls for gelato. If only sorbet is available, add a splash of heavy cream.

Where to enjoy a Sgroppino in the North End:

Artu Rosticceria & Trattoria, 6 Prince St., Boston, MA

Caffé Paradiso, 255 Hanover St., Boston, MA