It’s 5-O’Clock Somewhere: Strawberry Sgroppino

August 29, 2013

Let’s have one last hurrah for summer! We’ve gathered all of the best parts of the summer and spun them into the Sgroppino: a chilly, citrusy, strawberry-kissed libation that’s worth its weight in sunshine. You’ll be hard-pressed to find a sweeter toast to summer’s end.



*note: if you have an ice cream maker, you’ll need the next four ingredients to make your lemon sorbet. If you don’t, no worries! Grab a pint at the store and skip ahead to the strawberries. This recipe makes approximately four drinks.

1 cup water
1 cup granulated sugar
5 organic lemons (for 1 cup lemon juice + lemon peel)
1 ½ tablespoons lemon zest

1 pint of fresh strawberries, rinsed
a few selects strawberries, for garnishing

1 chilled bottle of sparkling wine, preferably prosecco


Lemon Sorbetto

In a small saucepan, combine water and sugar over medium heat. Once it reaches a boil, remove from the heat and let the syrup cool completely.

When cool, combine the syrup with the lemon juice and zest and pour into the bowl of your ice cream machine. Follow the manufacturer’s instructions for making sorbet.

Scoop sorbet into a container, cover tightly and place in the freezer until you are ready to make the cocktail. We recommend making this sorbet a half day to a day ahead for optimal freezer time.

Strawberry Purée

This one’s a one-step wonder: purée strawberries. Jar and chill for at least 2 hours before serving.

The Sgroppino

With a knife, carefully cut into your garnishing strawberries from the tip towards the stem (stop halfway). Gently fix a strawberry onto the rim of each chilled glass (we used the beautiful Helianthus Goblet) and place the garnished glassware in the fridge to chill.

In a bowl, whisk your lemon sorbetto until smooth (don’t overdo it, you want it to stay cold and thick).

Gradually whisk in your chilled purée and prosecco (about 1 ‚¼ cups of prosecco to taste) one ingredient at a time until the mixture is icy and smooth.

Immediately pour into the chilled glasses, leaving enough room to finish each drink off with another ounce of cold prosecco.

Serve as cold as possible!