Hi, Friends of Cocktails. We’re back home from our visit to the Veneto region - which you may have seen in the latest episode - and it made me think of a perfect way to cool down in the summer: the Sgroppino. Sgroppino is a hybrid of cocktail and dessert, and it’s often served after meals in Venice. The name comes from a vernacular word meaning 'to untie', because it is believed that it will relax your stomach after a hearty meal.
You may remember we already made a zero-waste version of the Sgroppino last year using prosecco, gin, and a Watermelon Rind sorbet that was delicious, but the classic Sgroppino is both delicious and super simple to make with three readily available ingredients, and no need for any barware. That’s right, our Italian summer continues, and this time using some elderflowers leftover from making a homemade and cheaper St. Germain liqueur.
An elderflower sorbet sounds pretty good by itself, but since we’re making it Italian we’ll add some Italicus bergamot liqueur, right in the sorbet. At the end of the post I’ll also give you an idea on how to use elderflowers throughout the year, but first, let’s make the Sgroppino. It’s Cocktail Time!
Sgroppino
● 2 large scoops Lemon Sorbet
● 22.5mL (0.75oz) Vodka
● 90mL (3oz) Prosecco
I’m using a mixing glass, but you can make it in a bowl as well. Simply combine the lemon sorbet, vodka and prosecco, whisk until the sorbet and liquids meld into a velvety, frozen blend. Then pour the fluffy concoction into a cocktail glass and that’s it. For garnish you can add a mint leaf, but that’s optional as well. You can serve this after dinner on warm nights to channel Italy with each sip. This cold, delicious treat perfectly combines lively lemon, creamy indulgence, and sparkling refreshment.
The best part about Sgroppino is you can make a batch of this and place it in the freezer, ready to go whenever you want to savor its icy smoothness. With the classic covered we can move on to making the Elderflower Italicus Sgroppino, and you’ll only need two ingredients: prosecco and our homemade sorbet - and maybe some elder flower for garnish, but that’s optional. Here’s how I made this wonderful sorbet.
Elderflower & Italicus Sorbet
● 300g Hot Water
● 20g Elderflowers
● 4 g Lemon Peel
● 40g White Grapefruit Juice
● 60g Lemon Juice
● 120mL (2oz) italicus
● 130g Sugar
● 3,3g Xanthan Gum
● 0,2g Salt
Start by removing stems from elderflowers and add them to a blender. You’re looking for elderflowers that are bright white and haven’t turned brown yet. Follow that with the hot water, lemon juice, lemon juice and grapefruit juice before blending for around 20 seconds. We can now filter out the solid particles through a fine strainer and a cheesecloth, and put it back into the blender alongside the sugar, Italicus, xanthan gum and salt to combine and dissolve everything.
Give it a quick taste test, just because I know how delicious it is, then place it in the fridge to chill for about 1 hour. Once everything is nice and cold, it’s time to assemble the ice cream maker. Pour in our elderflower & Italicus mixture and wait until we get the right consistency of our sorbet. The cold temperature of the bowl, the movement and of course time, will give us the result we want. I also tried making sorbet with dried elderflowers and fresh elderflower tea. I found that blending fresh elderflowers gives us most flavor, while dried elderflower has a stronger tea-like taste and lacks that summery feel.
Once the sorbet is done transfer it into a container with a lid and place it in the freezer. The great thing is that since we added alcohol our sorbet won’t completely freeze, but stay nice and creamy, making it easier to scoop it out when we need it. Honestly, Elderflower Italicus Sorbet is a wonderful treat on its own, but we’re here to make it even better. Let’s use it to make the Sgroppino.
Elderflower & Italicus Sgroppino
● 80g Elderflower & Italicus Sorbet
● 100g Prosecco
Since I’m mixing prosecco and sorbet I’ll be using a kitchen scale instead of a jigger to help me measure the right amounts into the mixing glass. I’m again using FIOL Prosecco DOC Extra Dry, and to mix it up I’m going in with a whisk, until we get a homogenous fluffy mixture. Both ingredients were chilled and we’re pouring our special Sgroppino into a chilled coupe glass, to keep everything cold for longer. For garnish use an elderflower, if you still have some, otherwise a mint leaf works just as fine.
I don’t know about you, but to me this is a cocktail that looks delizioso. As expected it’s floral in aroma with elderflower garnish hinting to what you can expect on the flavor. It’s fluffy, citrusy, and just sweet enough. Italicus and elderflower both beautifully enhance the sgroppino, which is a true delight on a hot summer’s day. I’m very happy with the result, but I owe you a tip on how to use elderflower throughout the summer.
Once you’ve gathered fresh elderflowers, cook them with water, sugar and lemon to create an Elderflower Cordial. You can even freeze it in ice cubes or small bottles, and use it months later. Making elderflower cordial is something we always did when I was a kid and it’s a great summer drink, mixed with sparkling or still water. So next year when elderflowers start blooming, you know what to do. And make homemade St. Germain liqueur, while you’re at it.
I’ll see you next week. Cheers, Friends of Cocktails.
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