Sgroppino
This Venetian classic would often be served after dinner in the middle of summer. Traditionally made with lemon sorbet, here we’ve changed it up with a little with damson plum sorbet.
Prep:
5 minutes
Cook:
Serves:
1
Ingredients
1 scoop sorbet (we used Pure New Zealand Damson plum sorbet)
50ml chilled prosecco
15ml vodka (optional)
A few sprigs of thyme, to serve
Method
Put all the ingredients into a bowl and whisk to a smooth cream.
Serve immediately in chilled glasses. If you prefer, you could add another scoop of sorbet to the glass to serve.
Top with a sprig of thyme.