This is how you make the ultimate Sgroppino

Desserts can be stolen from me, but when someone says Sgroppino, I go through the roof with happiness. It's refreshing, it contains alcohol, it's creamy, and above all, it's a delight. It does need to be put together well, but leave that to Steffi. from online food magazine FavorFlav Here it comes.

We asked Vezio Furlani, chef and owner of the Italian restaurant al Bàcaro in Amsterdam. Just like the sgroppino, Furlani comes from Venice. The authentic Venetian version has been on his menu for years.

Traditionally

“We serve it as a dessert, but it can also be drunk as an intermezzo to let the meal settle. The traditional sgroppino, as it is on our menu and how most people know and want it, consists of lemon sorbet (2 scoops), vodka (20 ml), and prosecco (50 ml).”

Variations

Do you want something more adventurous? Then Furlani has some tips: “You can add mint or cardamom, but my personal favorite is with licorice. In Venice, we call it ‘licorice’ and it is made with Anima Nera or another type of licorice liqueur. You have to like it because it's a bit more bitter, but I love it.”

Source: FavorFlav