Sgroppino with Limoncello Sorbet

Originated in Venice, the Sgroppino is nothing more than a scoop of sorbet drowned in a glass of Prosecco, and it is in Italy a very common summer after dinner dessert. Tradition wants it to be made with lemon, strawberry or raspberries sorbet, but Debi and I were in the mood for something special; we needed to add our Super Tuscan twist to this recipe, so we created the very first ever Limoncello Sorbet. Limoncello is usually considered a finished product, but in this recipe our home brewed liquor becomes one of the needed ingredients. The purists might turn their nose a bit, however I would invite everyone to give this one a try, as it came out fresh, tasty and absolutely delicious. Debi and I want to wish you all a wonderful summer, might the Sgroppino be with you!!!


Prep time: 10 mins Inactive Prep: 5 hrs Makes: 1 quart

1 cup and 2 tablespoons granulated sugar
2 ½ cup water, divided
2 teaspoons lemon zest
Juice of 6 lemons (about 1 cup)
3 tablespoons limoncello

Add sugar, 1 cup water, and lemon zest to a medium saucepan over medium

heat and stir until sugar has dissolved.


Stir in remaining 1 ½ cups cold water,lemon juice, and limoncello.


Place in fridge until chilled, about 2 hours.


Add 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.