Sgroppino Recipes

Steps:

• Place the raspberry sorbet and vodka in the bowl of an electric mixer fitted with the whisk attachment. Whisk on low speed for 30 seconds, until the mixture is smooth and creamy.
• Spoon the sorbet mixture into 3 low cocktail glasses and, while beating with a fork, add enough Prosecco to each glass so the sorbet is still creamy but not thick. Add one small scoop of ice cream to each glass and top with another splash of Prosecco. (The sgroppino should be the texture of a light slushy. The ice cream will melt into the raspberry slush.) Serve immediately with a small spoon.

Steps:

• Pour the Prosecco and vodka into 2 Champagne flutes, dividing equally. Spoon a scoop of sorbet into each flute. Sprinkle with mint and serve immediately.

Steps:

• Pour the Prosecco and vodka into 4 champagne flutes. Spoon a scoop of sorbet into each flute. Sprinkle with mint and serve immediately.

Steps:

• Whisk the prosecco, vodka and mint in a pitcher.
• Place a small scoop of sorbet in each chilled champagne flute and top with the prosecco mixture. Garnish with mint sprigs.

Steps:

• In a blender add sorbet, cream, vodka and Champagne. Blend.
• Pour into Champagne flutes and garnish with a slice of lime.

Steps:

• Add a small scoop of sorbet to each champagne flute. Top with the prosecco and add a sprig of mint for garnish.
• Add the sugar, 1 cup water and lemon zest to a medium saucepan over medium heat and stir until the sugar has dissolved. Stir in the remaining 1 1/2 cups cold water, the lemon juice and limoncello. Place in the fridge until chilled, about 2 hours. Add the cold lemon mixture to an ice cream maker and run as directed by the manufacturer's instructions. You want it to look like soft serve. Remove to a plastic lidded container and place in the freezer until firm, about 3 hours.

Steps:

• Put the lemon sorbet into the bottom of a champagne flute.
• Pour over the vodka, then top with champagne.

Steps:

• Place all ingredients in large bowl; whisk to combine. Using a ladle, transfer to a serving pitcher. To serve, pour into champagne flutes and squeeze lemon twist over cocktail before adding to glass.

Steps:

• Put the lemon peel, sugar, lemon juice, and pinch of salt into a saucepan with 11/2 cups water.
• Bring to a boil. Simmer 11/2-2 minutes. Remove from heat. Strain into a bowl, discarding lemon peel. Cool well. Stir in heavy cream. Freeze in an ice cream machine. Transfer to a sealed container to freeze till serving time.
• Wash and hull berries. Purée them. There should be approximately 1 pint purée. Cover and chill till serving time.
• Have the bottle of wine also chilled, don't open and measure it till serving time. It can be measured in a cup and then transferred to a little pitcher. The chilled bottle, also can be brought out, in case some dinner guests may like a slightly less sweet and more alcoholic version.
• At serving time, have a whisk at hand, the most attractive one in the kitchen, this can be done in a large glass pitcher, as long as the whip will reach to the bottom of it, in any case, beat all of the lemon ice with half of the strawberries. Add half of the wine, and whip to combine. Beat in the remaining wine, and the remaining purée without stirring, at the last, except briefly, so that the whole, does not turn liquid.
• Serve, at once, in broad coupes or chilled crystal bowls, accompany with some dessert spoons, even if they are going to be drunk.