Created by the Venetians back in the sixteenth century, the Sgropin, as it’s called in the Venetian dialect, was served in upper-class homes during dinner to cleanse the palate between the first and second courses – normally between fish and meat. It literally means ‘to untie a little knot’, meaning the one in your stomach following a large meal. That tradition continues today, with a few minor tweaks to the centuries-old recipe.
1 scoop lemon sorbet (good-quality, store-bought is fine) 90ml Prosecco
30ml vodka fresh mint, to garnish (optional)
Chill a tall glass in the freezer until cold. Remove the sorbet from the freezer about 10 minutes before you intend to serve the Sgroppino. Pour the Prosecco and vodka into the chilled glass. Top with the lemon sorbet and garnish with mint, if using.