This Sgroppino al Limone recipe is from the cookbook, Nudie Foodies: Food Bloggers Peel for Japan.
Recipe creator Nathan (The Chocolate of Meats) writes:
The frothy Prosecco-driven summer cocktail-cum-dessert of Veneto, Italy, is made possibly even sexier with a kiss of lavender — a powerful aphrodisiac for men. Baciami!
Nathan calls this a “summer” cocktail, but where we live the weather is still warm in autumn. And since it will soon be summer Down Under, this one is a well-timed treat for my friends in the Southern Hemisphere. We liked this so much — easy, elegant, and fun — that we made it again for a dinner, serving it sorbet-style, as a palate-cleanser before the main course. Lemon, vodka, limoncello, and Prosecco? Why not!
Raise a glass! Here’s the recipe for Sgroppino al Limone
Sgroppino al Limone
Featured Recipe From: Nudie Foodies: Food Bloggers Peel for Japan
Yield: Makes 4 servings. (Double date!)
- 2 cups lemon lavender sorbet (recipe below)
- 1 tbsp vodka
- 1 tbsp limoncello liqueur
- 1/3 cup Prosecco, chilled
- Zest of one lemon
Lemon Lavender Sorbet
- 2 cups water
- 3/4 cup sugar
- The juice of three lemons
- 1 tablespoon lemon zest
- 1 tablespoon culinary lavender flowers
- 2 tablespoons limoncello (or vodka)
In a bowl, lightly whisk sorbet by hand until smooth. Gradually whisk in the vodka, limoncello, and Prosecco.
Once uniform, pour mixture into chilled champagne or cocktail glasses.
Garnish with lemon zest.
Lemon Lavender Sorbet
Combine sugar and water in a saucepan over medium heat and stir until sugar dissolves. Add the lemon zest and lavender flowers. Continue to stir until mixture comes to a boil. Reduce heat and simmer for 5 minutes. Remove from heat, cover, and steep for 10 minutes.
Strain mixture through a fine sieve, stir in the lemon juice and limoncello. Once cool, cover mixture and place in the refrigerator to chill for several hours.
Freeze according to manufacturer's instructions. Transfer sorbet to an airtight container and let ripen in the freezer for several hours.
© 2011 Nathan Hazard
Reprinted with permission from Nudie Foodies: Food Bloggers Peel for Japan, curated by Linda Nicholson (2011)