Sgroppino – Lemon Chill


This recipe is from my book 'Venezia'. Sgroppino is a wonderful refreshing lemon ice cream/ prosecco/vodka whizz – often served in a glass as a drink or palate cleanser - but fantastic for dessert. I like to serve it after lunch & have kept the alcohol amounts quite mild. You can add more according to taste – but the more you add the more liquidy your mix will end up. Put your glasses in the freezer to chill before serving – especially if it is very hot. Below is a home-made lemon ice cream to use for sgroppino. Make it the day before - so it has enough time in the freezer to firm up.

Serves 2

200g (7oz) lemon ice cream
about 4 tablespoons chilled prosecco
about 2 tablespoons chilled vodka

Scoop the ice cream into a blender. Splash in the prosecco & vodka & whizz. Pour into glasses & serve at once before it melts completely.


zest of 1 lemon, in big strips
225g (8oz) sugar
150ml (5fl oz) lemon juice
250ml (1 cup) chilled cream

Put the lemon zest & sugar with 125ml (½ cup) water into a small saucepan. Bring to the boil, stirring to dissolve the sugar.
Lower the heat & simmer gently, without stirring now for 5 or 10 minutes, until it becomes syrupy. Remove the zest, cool, then pour in the lemon juice.
Whisk the cream until it is fairly stiff, & then whisk in the cool lemon syrup. Transfer to a container with a lid & put in the freezer. After an hour give the mixture an energetic whisk with a hand whisk or electric mixer. Put it back in the freezer, then whisk again after another couple of hours. When the ice cream is nearly firm, give one last whisk.
Alternatively, pour into your ice cream machine & churn, following the manufacturer's instructions.