cookbook – On My Kitchen Counter https://www.onmykitchencounter.com A collection of the quick and easy recipes created on my kitchen counter, and some of the inspirations behind them. Fri, 05 Mar 2021 14:30:42 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.9 https://www.onmykitchencounter.com/wp-content/uploads/2016/02/cropped-omkc-favicon-square-1-32x32.png cookbook – On My Kitchen Counter https://www.onmykitchencounter.com 32 32 Sgroppino, a Venetian slushie for grown ups https://www.onmykitchencounter.com/2015/07/07/sgroppino-a-venetian-slushie-for-grown-ups/ https://www.onmykitchencounter.com/2015/07/07/sgroppino-a-venetian-slushie-for-grown-ups/#respond Tue, 07 Jul 2015 11:30:41 +0000 http://onmykitchencounter.com/?p=1518 Sgroppino is a lot easier to make than it is to say. But what is it? A summertime treat that goes down well on a hot summer day. ]]>

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.

sgroppino, prosecco and lemon sorbet

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.

sgroppino, prosecco and lemon sorbet

To be honest, it barely deserves a full recipe, it’s so easy, but I love organization so here you go:

Serves: 1

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.

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