Sgroppino

When I sip a sgroppino, it feels like I’ve been transported from my sweaty apartment in the Midwest to the sparkling Amalfi Coast. With just vodka, lemon sorbet and Prosecco, the cocktail recipe is wonderfully simple. It’s one part dessert, one part refreshment and all parts irresistible. It tastes like Mediterranean sunshine—or maybe like a lemon cloud that’s had a couple of cocktails.

Pronounced skro-PEE-no, this slushy-style drink hails from Venice and was originally served as a palate cleanser between courses. But somewhere along the line, someone added vodka—and they deserve a round of applause. Now, the sgroppino drink has cemented its place in the Parthenon of breezy summer cocktails. It’s ideal for dinner parties, lazy afternoons or anyone pretending they’re on a yacht in Positano (that would be me). It’s tart from the lemon sorbet, effervescent from the bubbles, and silky from a good dry shake.

Sgroppino Ingredients

• Vodka: Vodka is the boozy base that anchors the icy sorbet. Classic, unflavored vodka is always a solid choice, but citrus-flavored vodka adds an extra zing.
• Lemon sorbet: This is the star of the show because it creates the creamy slush texture you’re after. Buy a high-quality brand, or make your own sorbet at home. Either one will do the trick.
• Prosecco or cava: Use Prosecco for a slightly sweeter finish or cava for a drier touch. Either one gives the drink that signature sparkle. No need to break the bank—there are cheap champagnes, Prosecco and other bubbles that can do the trick.
• Lemon zest: Employ your favorite way to zest a lemon, whether it’s using a small grater or a zester, and top the froth with some grated lemon peel for a final finishing touch.
• Fresh basil: Basil is lemon’s BFF. The two flavors create a bit of flair and garden-fresh contrast. Float a leaf on top of the prepared sgroppino, or get creative and roll up a few leaves, slice them into thin ribbons, and crown your masterpiece with a delicate nest of herby goodness.

Directions

Step 1: Shake the vodka and sorbet

Add the vodka and lemon sorbet to a cocktail shaker without ice. Shake until they’re smooth and frothy.

Editor’s Tip: Shaking ingredients together without ice is called a dry shake. In this instance, it helps blend the sorbet into a smooth, pourable foam. If your sorbet is too firm, let it sit at room temperature for a few minutes before shaking to help it blend more easily.

Step 2: Pour and top with bubbles

Pour the mixture into a chilled coupe glass (there’s no need to strain it). Top with chilled Prosecco or cava, letting the foam and fizz mingle.

Editor’s Tip: Stir gently after adding the sparkling wine for a smoother texture, or skip the stir and let that glorious foam ride high for a layered experience.

Step 3: Garnish

Grate a bit of lemon peel across the top of the foam and float a fresh basil leaf on top. Serve the sgroppino immediately.

Editor’s Tip: Gently smack the basil leaf between your palms to release its aroma. It’s like a tiny green hat for your drink. The basil smells as good as it looks!

Sgroppino Variations

• Switch up the sorbet: Swap pineapple, passionfruit or mango sorbet for the lemon and transport yourself, mentally, to a beach hammock on a tropical vacation.
• Level up the lemon: Add 1/2 ounce of limoncello for extra citrus sweetness and depth. Just be sure to balance the added sugar with a tart sorbet.
• Muddle it up: Muddle basil or mint in the bottom of the shaker for a fresh, herbal twist that leans into the green vibes.
• Skip the spirit: Simply skip the vodka and stir the sorbet with chilled soda water, or a nonalcoholic champagne or Prosecco. It’s still fizzy, frothy and fabulous.

Sgroppino Tips

What’s the best type of glass for a sgroppino?

There is no wrong answer when it comes to what type of cocktail glass is best. I prefer a coupe glass for a sgroppino because it showcases the frothy texture and elegant garnish. Plus, it feels extra fancy in my hand. You can use a champagne flute if you’re going for more fizz and less foam. For a picnic, a Mason jar will work just fine.

Can you use gin for a sgroppino?

You can use gin in place of vodka, but it does change the vibe. Gin adds herbal and botanical notes, really leaning into the flavors that our basil garnish brings. Gin would definitely make the sgroppino taste more garden-like and less sweet.

When is the best time to serve a sgroppino?

Sgroppino is a classic summer drink, best served as an aperitif before dinner, a mid-meal palate cleanser or a light and frothy dessert cocktail (you could almost consider it an ice cream drink). It’s also a great option for brunch, bridal or baby showers, or any occasion when you need to elevate your spiked lemonade.