Blood oranges are simply one of the most beautiful fruits to grace this planet with their captivating ruby red color and their sweet, yet sharp and incredibly delicious taste. With oranges in their prime season right now, we love to guzzle down the orange elixir not only in the morning, but in the evening with a touch of booze!
Here’s a wonderful and refreshing version of the traditional Venetian after-dinner drink, “Sgroppino”—a smooth blend of Prosecco, lemon sorbet and vodka; in other words, a boozy Italian smoothie! For this Sgroppino, I substituted blood orange sorbet in place of lemon, but both are simple, clean and delicious as a base to showcase the natural flavors of citrus. I also amped up these delightful bursts of sunshine with a generous amount of blood-orange vodka for an extra kick of citrus flavor, but not to the point where it overpowers the sorbet. If desired, cream or a little bit of egg whites can be whisked in for a more frothy and creamy texture.
A Sgroppino is an incredible Italian cocktail prepared with lemon sorbet that creates a light, slushy, chilly and frosty libation. It is dessert, beverage and palate cleanser all in one glass. Traditionally, it is sipped after dinner as a perfect palate cleanser as the tart sorbet refreshes your tastebuds and leaves your stomach feeling lighter after a rich dinner. The name of this cold citrus cocktail comes from the word ‘sgroppare’ which literally means ‘to untie’. Some versions of this drink use gelato, but most use sorbet which has no dairy. When in Venice, you may enjoy watching your waiter prepare your Sgroppino at your table by whipping the sorbet and prosecco into a chiiled mixture that will appear like whipped snow.
Although blood oranges and lemons are in season right now, this is commonly served throughout the year. But in the heat of the summer this cocktail is most welcome to quench your thirst!
There are as many recipes for Sgroppino as there are people who enjoy this cocktail, however you can really use your instincts when whipping these up. Always use a whisk and mix the ingredients by hand because a blender or immersion blender melt the ingredients. Whisk until the mixture is neither too thick nor too thin. You just want to make sure that the mixture isn’t too thick and yet not too thin that it melts quickly. The amount of Prosecco and vodka that you add is just to the point of getting a good buzz, if you know what I mean! Be careful with the Prosecco too, because this is the bubbly stuff that will determine the thickness and consistency of the drink. Always pour in less at the beginning; you can always add more if the mixture is too thick for your preferences.
So cheers to you and enjoy a frosty glass of this lovely, pale pinkish-orange liquid with tiny bubbles on the surface . . . calling and inviting you to discover the incredible flavors of citrus within.
an incredibly rich, deep red-orange color of sorbet!
the juice of blood oranges possesses an irresistable flavor
What You Need:
- 1 pint Ciao Bella Blood Orange Sorbet
- 1/2 bottle of chilled Prosecco - Italian sparkling white wine
- 1 cup vodka (SKYY Blood Orange is wonderful)
- 1/4 cup freshly-squeezed blood orange juice
- adjust every ingredient above to your taste and strength preferences
- Place champagne flutes or martini glasses in the freezer to chill - you'll want a nice frosted effect on the glass, which will also help keep the drinks especially cold.
- Place all ingredients in a medium sized bowl.
- With a hand whisk, mix everything together until light and frothy.
- Remove your glasses from the freezer and divide the mixture equally among all glasses.
- Top with extra Prosecca if desired, stir gently to combine.
- Serve immediately in pretty cocktail glasses
- Garnish with fresh mint leaves -- optional.
an inside peek at the deep, dark beauty of what seems like an ordinary orange!
Here are some other great Sgroppino recipes that I’m certain will be whipped up someday soon!
⅓ cup lemon sorbet
3 oz. chilled Prosecco
1 oz. vodka
In a stainless steel bowl or cocktail shaker, whisk together the sorbet and a splash of the prosecco until fully incorporated.
While whisking, slowly pour in the vodka and then the remainder of the prosecco.
Serve in a martini glass.
2 tablespoons chilled vodka
1/3 cup frozen lemon sorbet
1/4 teaspoon chopped fresh mint leaves
Pour the Prosecco and vodka into two Champagne flutes, dividing equally.
Spoon a scoop of sorbet into each flute.
Garnish with mint (optional).
3 tablespoons chilled limoncello
1/2 cup lemon sorbet or gelato
1 cup chilled Prosecco
fresh mint to garnish (optional)
With a whisk, mix the limoncello, lemon sorbet and prosecco.
Blend until frothy.
Divide mixture between glasses.
Garnish with mint (optional).
2 cups lemon sorbet
2 tablespoons vodka
1/3 cup chilled Italian Prosecco
Zest of one lemon
Chill 4 champagne flutes.
In a bowl, whisk lemon ice cream until smooth.
Gradually and briefly whisk by hand in the vodka and Prosecco.
Whisk until mixtures is not to thick nor too thin.
Serve immediately in chilled champagne flutes, tall glasses, goblets or martini glasses.
Sprinkle lemon zest on top.
Serve with small spoons.