ok, I am on a summer drink binge..
In Venice, they make this fabulous drink with lemon ice cream , thinned with prosecco and then with vodka whipped in.

I make my version in a blender using Vanilla ice cream, thinned with milk ( a milkshake) and then flavor generously with limoncello!!!!

Serve in large wine glasses..and sip!!!
Refreshing after a fish meal!

Cin Cin!

That sounds amazing! Especially since here in NYC its hitting 100 degrees today. Can you recommend any specific places in Venice that make these?

first stop Venice...9 days and counting down....!!

Janet

The only place that I have had a sgropino was at L'incontro, a pleasant trattoria at the edge of Campo Santa Margharita in Dorsoduro. They get their lemon gelato from Gelataria Doge next door. (Its not on the menu.)

I would ask everywhere..but I had a fabulous one at the Ponte del Diavolo restaurant on the island of Torcello where we had lunch when I attended cooking school at the Cipriani..it was one of our day trips..
but really ask anywhere!It is a local specialty.

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In Venice, they make this fabulous drink with lemon ice cream , thinned with prosecco and then with vodka whipped in.

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I LOVE sgroppino! But I thought it was made with grappa, not vodka? (At least that's what I think they call for in the recipe I have from the Magazine of La Cucina Italiana...) Sgroppino is very easy to make, and is a big hit at warm weather outdoor parties.

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[This message was edited by Colleen on 27 October 2003 at 05:19 PM.]

Janet - Try a sgroppino at Da Ivo on Ramo de Fuseri (S. Marco). Ivo makes a wonderful sgroppino but I am not sure of the exact recipe. In fact try anything at Da Ivo - this is a terrific restaurant albeit expensive and small - something like 10 tables - reservations a must.

never with Grappa.....tradition is vodka...
But I do love my limoncello version!

June 2002 Bon Appetit has a similar recipe. They serve it as a dessert with Biscotti and fresh berries. It is interesting that they say it was inspired by an Italian dessert called "scroppino". I couldn't find the Bon Appetit recipe online at Epicurious.

Basically it is 1 pint lemon sorbet, 1 cup chilled Prosecco and 1/2 cup chilled vodka whipped in a blender until smooth. Then freeze for up to 3 hour. Rewhisk to blend and let soften if necessary. Serve in wine glass or champagne flute.

Today may be a 'hot' day here in Seattle. Prediction is for mid-80's. Sounds like a good day to try one.

Marta

That sounds like the original recipe I had in Venice except in Venice it is done with lemon ice cream and they do whisk it...over a bowl of ice so it doesn't melt while they are making it..but it is drunk not eaten..so it is supposed to be soft.

Why is it every time I start to make a little headway with my diet, la Divina Giuditta comes up with something temptingly delish? Is she the devil in disguise or simply having that affect on me alone?

I saw the Venetian version when we ate at Trattoria della Scala in Venice. They did whisk it over ice as you described, Judy. The British couple to whom it was served enjoyed it immensely! We didn't have a chance to try it, but I think the limoncello version sounds delicious.