Sgroppino: From Venetian remedy to global summer sensation

The cocktail's name comes from the Old Venetian word "sgropìn," meaning "relax." This word refers to its supposed properties of regulating the digestive system after a hearty meal. Wealthy citizens of Venice believed in these benefits and reached for the drink as early as the 16th century, serving it at the end of lavish feasts.

Sgroppino was initially prepared from lemon mixed with sugar and a very exclusive product: ice, harvested in winter from nearby lakes and streams and stored in unique, cool rooms in cellars. Only wealthy Venetians could afford frozen treats.

The cocktail was enhanced with alcohol. What kind? It’s unknown, but it is probably eau de vie (a colorless brandy produced through the fermentation and double distillation of grape must) or grappa (a distillate made from fermented grape pomace and seeds).

Over time, the sgroppino recipe evolved to its current form: a cocktail based on lemon sorbet whipped to a foam with a bit of vodka, topped with prosecco, a fashionable Italian sparkling wine today. The drink is popular in Italy, the United Kingdom, and the United States. People avoiding alcohol can prepare sgroppino in a "non-alcoholic" version.

The lemon sorbet gives sgroppino its refreshing taste. You can buy it in the store (check the ingredients first, which should be as short as possible and limited to water, lemon juice, and sugar) or prepare it yourself (just blend freshly squeezed juice from three lemons, 14 ounces of ice, and 4 ounces of sugar).

Traditional sgroppino should also include a portion of plain vodka (good quality, with a mild taste). Still, the more important ingredient is prosecco, a sparkling wine from two Italian regions: Veneto and Friuli Venezia Giulia. Its production tradition dates back to Roman times. The drink began to gain true fame in the 18th century, thanks to Francesco Marii Malvolti, who praised the taste of the sparkling beverage in the "Italian Journal" and was the first to use the term prosecco.

Unlike champagne, prosecco is produced using the Charmat method. The second fermentation occurs not in the bottle but in pressurized tanks, and the finished sparkling wine is then bottled. The process usually takes no longer than three weeks, resulting in prosecco's freshness and fruity finish.

The task is simple. Vigorously mix lemon sorbet (3/4 cup) and vodka (3 tablespoons) in a small bowl. You can use a mixer, milk frother, or hand whisk. After about a minute, a foam should form. Divide it into two cocktail glasses and then top each with prosecco. Finally, garnish with grated lemon zest. Drink sgroppino immediately after preparation, as its ingredients will naturally separate after a while, which will look unattractive.

If you want to prepare a non-alcoholic version of the Italian cocktail, whip the lemon sorbet with Sprite or 7up, pour it into glasses, and sprinkle it with pomegranate seeds and grated white chocolate. Before serving, garnish with red currants and mint leaves.