Sgroppino-Special Lemon Sorbet
Here is my tribute to Antonio Carluccio, I loved watching him cook. So when I heard of his passing, I pulled out one of his cookbooks, flicked through it and decided to make this.
I am so glad I did. This is truly amazing, I will describe it as the best 'slushy' I've ever had. This I could drink forever.
In his book Antonio says this is the perfect end to a meal, for me this could easily be the start as well.
The recipe says to use Prosecco or Champagne, I also use Sparkling Rose. Use a sparkling wine that you like to drink.
So Cheers to Antonio Carluccio and thank you for all that he has shared with us over the years.
I am so glad I did. This is truly amazing, I will describe it as the best 'slushy' I've ever had. This I could drink forever.
In his book Antonio says this is the perfect end to a meal, for me this could easily be the start as well.
The recipe says to use Prosecco or Champagne, I also use Sparkling Rose. Use a sparkling wine that you like to drink.
So Cheers to Antonio Carluccio and thank you for all that he has shared with us over the years.
Recipe
Recipe adapted from Antonio Carluccio's Cookbook Southern Italian Feast
Serves 1
2 scoops of lemon sorbet
40ml iced vodka
80ml good prosecco or champagne
Serves 1
2 scoops of lemon sorbet
40ml iced vodka
80ml good prosecco or champagne
For the best results you should use a blender or food processor and make sure all the ingredients are very cold, including the glasses in which they are being served.
Put all the ingredients into the blender or food processor and blitz until you get a frothy consistency.
Serve immediately in glasses.
Put all the ingredients into the blender or food processor and blitz until you get a frothy consistency.
Serve immediately in glasses.
Enjoy!
