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Lemon Sorbet and Sparkling Wine
As refreshing as lemon sorbet on a hot summer's day and as thirst-quenching as a sparkling wine, sgroppino is a Venetian dessert that combines both.  Sgroppino is served in a tall glass or wide-mouth goblet in place of, or in addition to, dessert.  In Venice, your waiter might make sgroppino at your table by beating the sorbet and wine into a mixture as refreshing as whipped snow. You must whisk the sparkling wine in by hand because a machine will melt the ingredients.  The ideal wine to use for sgroppino is Venice's fresh and fruity sparkler, Prosecco.  If you cannot locate it, substitute a light sparkling white wine.  You can easily make sgroppino with a good quality store-bought lemon sorbet or use our recipe to make homemade lemon sorbet.
Sgroppino - Lemon Sorbet and White Wine
(Makes 8 Servings)


2 cups lemon sorbet
1-1/4 cups Prosecco or sparkling wine


Put the lemon sorbet in a bowl and break it up with a spoon.
Add the sparkling wine, whipping it with a whisk to form a soft, foamy mixture.
Don't whisk too much or it will become too liquid.
Pour into tall glasses or goblets and serve immediately.

Sgroppino with Lemon Sorbet and Strawberries


10 - 12 ounces fresh, very ripe strawberries
2 cups lemon sorbet
1-1/4 cups Prosecco or sparkling wine


Put the berries in a food processor and puree.
Transfer to a bowl and refrigerate until very cold (about 2 hours.)

Put the lemon sorbet in a bowl and break it up with a spoon.
Add half of the strawberry puree, beating it into the sorbet with a whisk.
Add half of the sparkling wine, whisking it briefly.
Add the remaining puree and wine, beating to form a soft, foamy mixture.
Pour into glasses and serve immediately.
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