Amaro Sgroppino
Venice's lemon-sorbet palate cleanser, made grown-up with amaro.
The Method
How to make it
- 01
Chill a flute in the freezer for at least ten minutes.
- 02
Put the sorbet in a cold metal bowl and add the amaro.
- 03
Whisk briskly until smooth and slushy — about 20 seconds.
- 04
Whisk in the prosecco in a slow stream just until frothy; stop before it liquefies.
- 05
Pour into the frozen flute and twist lemon zest over the foam.
Bartender's Tip
Everything must be freezing: the bowl, the whisk, the glass. Warm equipment turns a sgroppino into lemon soup in under a minute.
A Little History
The sgroppino — from the Venetian sgropìn, 'to untie a knot' — was served between courses in the Veneto to reset the palate, traditionally with vodka. Swapping in amaro turns it from an intermission into a proper dessert course, since the bitterness does what the vodka never could: balance all that sugar.
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