Aperitvi are a way of life for young people in Italy. They gather at bars to socialise, share small bites of food and enjoy a spritz, glass of wine or a cocktail. Summer is the height of aperitivi season as groups spill onto the streets to enjoy the warmer evenings. I have written before about my favourite spritz, the Aperol spritz, an ubiquitous sight on summer evenings out. My other favourite drink involves the other great joy of warm weather- gelato and sorbet.

Whoever decided to combine sorbet and a spritz is an absolute genius. Sgroppino is a traditional digestif from Venice which combines lemon sorbet with vodka and prosecco; sort of an alcoholic slushy. It is the perfectly light sweet ending at the end of a summer meal. It is also an excellent palate cleanser so can be served after a meal as dessert, during a long meal between a fish and meat course or before dinner. The name itself means to dissolve the knot in your stomach. Sgroppino is super simple to make and a nice refreshing treat when hosting friends. Enjoy!

Sgroppino (lemon slush cocktail)

Serves 2

For a stronger drink, substitute the prosecco with more limoncello. For an illustrated step-by-step recipe, click here.

200 ml lemon sorbet or lemon ice cream

70 mls prosecco

50 mls vodka, lemon vodka, limoncello or grappa

Remove the sorbet from the freezer and let it sit in the refrigerator for 10 minutes. If you have a blender, add all the ingredients to the blender and blend for 1 minute before adding to chilled martini glasses or champagne flutes. If you don’t have a blender, add the sorbet to the cup and break it up with a fork. Add the prosecco and limoncello and stir until it is a smooth consistency. Serve immediately.