Sgroppino can be traced back as far as the 1500s, when it was served as a palate cleanser between courses at aristocratic Venetian dinners. It was originally based on sorbet (sgropin) with vodka and lemon, with an optional prosecco top, and works as an aperitif, as dessert or as an after-dinner drink. Our version features three citrus fruits: lemon in the sorbet, bergamot in the Italicus and lime in the garnish.
Sgroppino ai tre agrumi
1 scoop lemon sorbet, softened slightly
100ml prosecco, very well chilled
20ml Italicus, very well chilled
1 lime twist, to serve
Spoon the sorbet into a shaker and gently stir with a fork or small whisk, until smooth. Add the prosecco and Italicus, stir again to combine, then pour into a flute or coupette, garnish with the lime (at the restaurant, we give it spritz of kaffir lime spray, too), and serve.
• Adamo Varbaro, bar manager, Tavolino, London SE1