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Ingredients
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Sgroppino Base
Finish & Garnish
Method
Sgroppino Base
Soften and Combine
Scoop approximately 1 cup of haus lemon sorbet into a chilled metal or glass mixing bowl. Let it sit at room temperature for 1–2 minutes just until it's slightly softened but still firm (this helps it emulsify when whisked).
Add spirits and balance
Add 2 tablespoons vodka and 1 teaspoon fresh lemon juice to the softened sorbet. If your sorbet is very tart, add 1 teaspoon simple syrup to taste. Using a handheld whisk or an electric frother, beat the mixture vigorously until smooth and slightly creamy, about 30–45 seconds. You want a thick, airy slurry that holds some shape.
Finish & Garnish
Incorporate Prosecco
Pour about 150 ml well-chilled Prosecco into the sorbet mixture in 2 additions. Gently fold and whisk after each addition to incorporate, preserving some effervescence. Aim for a light, frothy, spoonable-to-drinkable consistency. Total stirring time about 15–20 seconds after final addition to avoid flatting the bubbles.
Serve
Divide the sgroppino between two chilled champagne flutes or stemmed glasses (about 2 small servings). Spoon or pour carefully so each glass receives froth. Garnish each glass with a small mint sprig and a light grating of lemon zest on top for aroma.
Notes
Serve immediately — sgroppino is best enjoyed right away while frothy and cold. If mixture softens too much, return to freezer for 5–8 minutes, then re-whisk briefly. Adjust vodka quantity up or down by 1 teaspoon per serving to taste; increase Prosecco slightly if you prefer a looser, more effervescent drink.