Search: Advanced | Preference
Traveling Boy means the travel adventures of the Traveiling Boitanos
Travel adventures of Eric Anderson Boitano
Travel adventures of John Clayton
Travel adventures of Deb Roskamp
Travel adventures of Fyllis Hockman
Travel adventures of Brom Wikstrom
Travel adventures of Jim Friend
Travel adventures of Timothy Mattox
Travel adventures of Corinna Lothar
Travel adventures of Roger Fallihee
Travel adventures of Tamara Lelie
Travel adventures of Beverly Cohn
Travel adventures of Raoul Pascual
Travel adventures of Ringo Boitano
Travel adventures of Herb Chase
Travel adventures of Terry Cassel
Travel adventures of Dette Pascual
Travel adventures of Gary Singh
Travel adventures of John Blanchette
Travel adventures of Tom Weber
Travel adventures of James Thomas
Travel adventures of Richard Carroll
Travel adventures of Richard Frisbie
Travel adventures of Masada Siegel
Travel adventures of Greg Aragon
Travel adventures of Skip Kaltenheuser
Travel adventures of Ruth J. Katz
Travel adventures of Traveling Boy's guest contributors

Ketchikan Bed and Breakfast Service

Panguitch Utah, your destination for outdoor discovery

Alaska Sea Adventures - Alaska Yacht Charter and Cruises

Colorado ad

Sorrel ad

Polar Cruises ad


write me    Feeds provide updated website content        

Sgroppino

Sgroppino: Venice Untied
Recipe and photos by Tom Weber

a Sgroppino with lemon garnishing

Ever heard of a Sgroppino? Well, it's a lemon-flavored, creamy-smooth, frothy alcoholic beverage.

More a digestivo (digestive) or liquid dessert than an aperitivo (cocktail), the Sgroppino was created by the inventive and masterful Venetians back in the 16th century.

canal scene from Venice, Italy

Sgropin, as it's called in the Venetian dialect, means to untie a little knot – the kind one finds in his/her stomach following a rather large meal. Further away from La Serenissima it's called a Sgroppino, or simply Sorbetto.

Made with milk-free lemon sorbetto (sorbet) and a bit of alcohol, the Sgroppino was served in aristocratic Venetian homes during dinner to cleanse the palate between the first and second courses – normally fish to meat – and to also help digest all that was consumed at the tail-end of the dinner. That tradition continues today, with a few minor twinks to the centuries-old recipe.

lemon sorbetto, Prosecco sparkling wine and lemon

Today, the classic Sgroppino is made with lemon sorbetto, vodka and Prosecco sparkling wine. Variations include strawberry, grapefruit or mandarin sorbetto vice lemon, and, for some, a bit of limoncello (lemon liqueur), too.

Sgroppino recipe

Here's the recipe I've tested out at my place and my friends were quite impressed.

sorbetto in an an aluminum mixing bowl

Step-1: Thaw-out the sorbetto to a creamy consistency then place in an aluminum mixing bowl and whisk lightly.

Prosecco wine being added to mix

Step-2: Pour in the vodka, whisk lightly, followed by the Prosecco and whisk a bit more.

bowl covered with plastic wrap in the refrigerator

Step-3: Cover the bowl with plastic wrap and place the mix in the refrigerator for 3-4 hours.

Step-4: Dampen the glasses and place in the freezer to chill.

mix given one final whisk to re-froth

Step-5: Remove the bowl from the refrigerator and give the mix one final whisk to re-froth.

Sgroppino served in a glass with lemon garnishing and mint leaves

Step-6: Pour the mix into the pre-chilled glasses up to the top, garnish with a lemon wedge and some mint leaves, then serve.

The next time, or first time you find yourself in Venice, untie those knots by asking for a Sgroppino, during or after dinner. It's the Venetian thing to do.

SALUTE!

Care to Share?
Do you have any favorite recipes that you
picked up in one of your travels?
Can you share them with us?
Click here and send them
to Audrey.

Visit other recipes:
Chocolates for Valentine's Day
Super Bowl Recipes
Clayton Lettuce - Delicious!
Lazy Person's Spaghetti con Gamberetti In Aglio, Olio e Peperocino
Sgroppino: Venice Untied
Lazy Person's Farfalle con Piselli e Pancetta
Lazy Person's Raviolini In Butter and Sage
A Penne Peppered Pranzo With Pavarotti
Lazy Person's Blazing Saddles Bean Soup
Hugo: The Alpine Spritz
A Splash of Venice in Every Glass
Lazy Person's "Taste the Salt" Pasta
Lazy Person's Pan-Seared Plum Brandy Pork Chops
Lazy Person's Semolina No. 5 In Red Sauce Minor
Lazy Person's Creamy Prosciutto Cotto Arrosto Pasta
Apfelstrudel
Lazy Person's Bell Pepper Sauce-Based Flatbread Pizza
Lazy Person's Golden Rush Bell Pepper Sauce
Lazy Person's Pancetta 'n' Peppers 'Deep Throat' Pasta
Lazy Person's John Montagu Plain Omelette-Smoked Salmon Panino
Lazy Person's Pesto Based Flatbread Pizza
Queen Viola Cipolla of Tropea
The Caesar Salad
Thanksgiving Recipe - Circa 1621
Smoked Salmon
Spicy Tuna Tartar Sauce
Frikadeller -- Danish Meatballs
Costolette di Vittelo Milanese
Ribollita Reboiled Minestrone
Lutefisk - From Norway
Feijoada Completa
Porotos Granados
Happy St Patrick's Day
Cajun Gumbo
Bangers and Mash
King Cake
Christmas Biscotti alla Genovese
Zsa Zsa Gabor's Dracula Goulash
Sample the Flavors of New Zealand
Cornish Pasties
Pesto alla Genovese
A McDreamy McMeel
The English Countryside: Fresh Food & Real Ale




Hi Audrey,

Love your lamb shanks.

--- Paul, Scottsdale AZ

Haven't been called Tad for . . .gee, maybe I've NEVER been called Tad . . . guess I'm the only one with chutzpah enough to mention Bourdain. BRILLIANT?

--- Ken, Shutesbury, MA

I think we must have had an entirely different experience in the UK. (Fresh Food and Real Ale – week 1). We were up in Edinburgh and they served something called ‘Neeps & Tatties.’ The items were boiled so long that I couldn’t even recognize what I was eating. Come to think of it… I couldn’t taste them either. Later I found that Neeps’ are Turnips and ‘Tatties’ are potatoes.

--- Lindy, Phoenix, AZ

My mouth was watering as I read some of your descriptions of the fantastic fare of ... England? I had always felt smug about the lowly reputation of British cuisine as this gave us at least one country with a worse culinary reputation than America's. I guess I'll have to change my views. Your article made me actually want to take a CULINARY tour of Britain. Yummy yummy yummy.

--- Sandy Miner, Portland, OR

Thanks for your note. Thanks to Traveling Boy I get to interview a world famous chef this week who is widely recognized as spearheading the Yummy movement in Ireland. Guess I'll have to take yet another culinary tour a little further north and check it out... (I love my job!) --- Audrey

Very interesting, mouth-watering piece by Audrey! (A McDreamy McMeel). Your web site is fascinating!

--- Susie, Victoria, BC

Combining travel, food, and intelligent advice -- BRILLIANT! Your site fills a long-felt need for hungry roamers. Keep it up! It's Anthony Bourdain with reservations and CLASS.

--- Tad, Boston, MA


Name: Required
E-mail: Required
City: Required
Feedback:
 

© TravelingBoy.com. All Rights Reserved. 2015.
This site is designed and maintained by WYNK Marketing. Send all technical issues to: support@wynkmarketing.com
Friendly Planet Travel

Lovin Life After 50

Big Sur ad

Herzerl Tours ad

Tara Tours ad

Alaska Cruises & Vacations ad

Dude Ranchers' Assoc. ad

Cuna Law Yacht ad

Cruise One ad

Global Exchange Reality Tours ad

Global Exchange Reality Tours ad

Global Exchange Reality Tours ad

Park City ad

Visit Norway ad

MySwitzerland.com

Sitka, Alaska ad

Montreal tourism site

Visit Berlin ad

official website of the Netherlands

Cruise Copenhagen ad

Sun Valley ad

Philippine Department of Tourism portal

Quebec City tourism ad

AlaskaFerry ad

Zurich official website

Zuiderzee Museum ad

Like-a-Local.com