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.