Sgroppino from Polpo: A Venetian Cookbook (of Sorts) (page 251) by Russell Norman

  • Prosecco wine
  • lemon sorbet

  • EYB Comments

    See recipe for a few variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a few variations.

  • SheilaS on September 02, 2023

    I made the version that adds a small amount of Campari. It looks very pretty and tastes delicious. The slight bitterness from the Campari perfectly complements the sweet/tart flavors in the lemon sorbet. I used the lemon sorbet from the Zuni Cafe Cookbook.

  • Breadcrumbs on April 18, 2015

    p. 251 - So Norman tricked us and snuck a boozy drink into the desserts section. Well, no fooling me...I managed to sniff it out and cocktails were prepared in short order. Evidently a Sgroppino is made by whizzing 100ml Prosecco and a large scoop of lemon sorbet in the blender. In the "corrected" version that we served a 25ml shot of vodka or Campari is added to the mix. We used the latter. These are bright and refreshing. The quality of the sorbet will make or break you. I'd suggest using a not-too-sweet version if you're making the Campari version. A delicious grown-up slushie...what's not to love!! Photo here: http://chowhound.chow.com/topics/1009439?commentId=9529173#9529173

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.