lemon sorbet, vodka and prosecco

Derived from the Venetian verb sgropàre, 'to loosen', this favourite Venetian frothy drink is a godsend on hot days and can now be found in many Italian bars. It's made by whisking vodka, prosecco and lemon sorbet together; some add a dash of limoncello, some top it with fresh lime leaves. It's usually served in champagne flutes or a martini glass. Many people have it for dessert, or between courses to cleanse the palette.

This is a preview of the content in our Italian Food Decoder app. Get the app to:
iOS App Store Google Play