Sgroppino

If Americans have frosé — which, don’t get me wrong, is a perfectly acceptable summertime treat — the Italians have one upped us with Sgroppino. I first came across this boozy frozen treat made with lemon sorbet, vodka, and prosecco at Bar Pisellino, the corner outpost from Rita Sodi and Jody Williams. The duo own beloved New York institutions like Via Carota, I Sodi, Buvette, as well as the Commerce Inn, and one of my favorite Sunday afternoon pastimes involves picking up a stack of magazines from nearby Casa Magazines — the glossier the better — and settling into a tight corner table at Pisellino, where the concise, curated menu makes you feel like you are sitting at a café in Venice. The Sgroppino is perfect for this kind of leisurely day, because it’s boozier than you might expect, with half an ounce of vodka and an ounce of prosecco, and sweet enough to make a post-reading nap seem extra appealing. 

Topped with a bit of lemon zest (or a lemon wheel) and served with colorful paper straws, the drink feels childlike and joyful. I can’t help but wonder why more of us stateside aren’t enjoying Sgroppinos all summer long. The recipe couldn’t be easier to pull off, and while many frozen, alcoholic concoctions require the use of a blender, the soft consistency of sorbet makes whisking by hand both quick and simple for those of us with meager upper body strength. 

While the classic Sgroppino calls for vodka and prosecco, don’t feel limited by those choices if you (like me) aren’t the biggest fan of vodka, or don’t happen to have a bottle of prosecco handy. Sparkling Chenin Blanc can add beautiful floral, honeyed, and lemon notes to complement the sorbet, and a funky gin (like one of these unusual options) instead of vodka can also make for a memorable combination. — Oset Babür-Winter