wanderer

I just made my first scroppino from th recipe in 1000 days in Venice and am quite disappointed!

I suspect it is the sorbet - not the same here as in Italy. I tried to find lemon ice cream thinking it would be creamier, but no luck.

I used 1 cup Prosecco, 1/2 cup vodka, 1 1/4 cups sorbet, and ice.

The best I had in Italy was at Il Refolo, and they told me they don't use Vodka, they use a "special wine".

If anyone has a different recipe that might be better, please let me know. I would kill for one of Il Refolo's scroppinos right now.

jody

I've heard of people using grappa instead of Vodka, maybe that is their " special wine"1 could you add a bit of cream to enrich it a bit?

ira

Hi w,

I suggest using lemon juice and grated lemon zest along with crushed ice or icecubes in the blender.

You might also try a good limoncello.

Come to think of it, why not just have a limoncello?

Scarlett

I like iras idea

Eloise

I also suspect that sgroppino cannot be made without Italian gelato al limone. Sherbet is too watery; lemon ice cream (if you found it) would be too creamy; no cream is used in making fruit gelato in Italy.

As for Il Refolo's "secret ingredient," they might use grappa instead of vodka.

kcsqueeze

I got this recipe off the web a while back, it turns out pretty good, although nothing like actually having one in Venice.

1 pint lemon gelato or sorbet (Haagen Dazs lemon sorbet if available)
1/4 cup vodka
1/4 cup Proscecco
4 tablespoons whipping cream
Blend for 30-45 secons

wanderer

Thanks. I will try the Hagen Daz.

We did use ice cubes, no lemon zest though.

I don't believe Il Refolo used Grappa, as he was clear it was some type of wine.

Does anyone know if Italian Gelato may be purchased in the US?