SGROPPINO

Cuisine - - PREVIEW -

SERVES 1

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.

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