Summer! It has been hot here in London the last few weeks. Hot like a Northeast summer, but without the air conditioning and functioning trains. I love every moment of it, though 3 previous European summers have changed me. Humidity is rough, man. On the other hand, there’s no better excuse for overindulging in ice cream, not that I need much reason.
In other news, I have my first UK library card! Cause for celebration. The first thing to come home with me was a cookbook that I’ve been thinking about for a while. I have 3 weeks to leaf through it, take notes and try recipes. Since I love eating at Polpo so much, I’m expecting a lot from this book! Most of the ingredients are easy to find, and the recipes aren’t a million steps and 7 different cooking methods.
So when you put a hot summer together with a new cookbook, something is bound to happen. This time, that something is called sgroppino. It’s from Venice, and it’s a grown up version of a slushie. It’s sweet, tart and refreshing. The word sgroppino comes from the word to ‘loosen’ in Venetian – and if you have a few you might be more loosened than you expect.
To be honest, it barely deserves a full recipe, it’s so easy, but I love organization so here you go:
On the Counter
1 generous scoop of lemon sorbet
100 mL (3.5 oz) of prosecco
What to Do
Whisk the sorbet and prosecco together and serve in a chilled glass.
If you want it to be more like a dessert and less like a drink, you can split the sorbet and add half back as a scoop after whisking.