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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.

Text © Dana Facaros and Michael Pauls

Image by bellaloopa