WIP Cocktail Club #4: Sgrop-WIPino
This month's Cocktail Club is my version of a Sgroppino. The Sgroppino is an Italian boozy kind-of Slush Puppie, a combination of lemon sorbet, vodka, and prosecco - often used as a pre-dessert but also as a pre-dinner cocktail. Did I mention it’s like a boozy Slush Puppie?
Once I discovered this drink/dessert, I used it as a bit of an excuse to make a couple of sorbets to see which worked best - ones I’d always wanted to try but not really had a reason to. (Yep, I’m a cookbook geek). It was worth it.
Makes 1 drink.
1 scoop of sorbet (lemon is traditional, but honestly the blackcurrant leaf sorbet discussed below, the strawberry, and even the basil below are simply amazing). There are of course excellent sorbets to be bought - see below).
15ml gin or vodka
100-150 ml of Prosecco (you probably won't need all this if you're serving the dessert version, so can just drink it instead)
There are two methods, depending on how much washing up you want to create and whether you feel this should be more of a dessert or a cocktail. Decisions, decisions...
For the dessert, place your scoop of sorbet into your chosen glass or shallow bowl. Pour over the gin or vodka and then the prosecco. Serve immediately.
For the cocktail, blend the gin or vodka and sorbet in a blender very briefly until slushy. Put into the bottom of your chosen glass, then pour in the remainder of the prosecco. Serve immediately. You’ll still might want a spoon.
Blackcurrant Leaf sorbet
I made this originally out of curiosity. We have a blackcurrant bush (yes, a bit wanky) and so off I went. I wasn’t expecting it to be quite so spectacular. Admittedly it does require access to blackcurrant leaves, which rules it out for most (although PYO places are an option) but if you can in any way, you should.
A combination and tweak of a couple of different recipes
300g caster sugar
125g basil leaves and stalks
1 tbsp lemon juice
1 tbsp lime juice
Put the sugar, basil and water into a pan over a high heat. Bring to a boil and boil until the sugar has dissolved. Remove from the heat and leave to cool for a few minutes before pouring into a blender. Blend until smooth and very green, then pass through a sieve into a bowl using the back of a spoon to get as much as possible of the mixture through. If you can face it, pour through a second sieve, lined with a piece of clean muslin or a clean kitchen cloth, into a clean bowl and leave to cool. Once the mixture has cooled completely, transfer to an ice cream machine and churn until just frozen. Transfer to a freezer proof container and freeze until solid. I want to try this in a cold soup at some point (but I'm like that).
This recipe is from the fantastic Yotam Ottolenghi, this is a beautiful sorbet which makes plenty for a round of cocktails, but is also delicious as a dessert. It's used in the delicious Strawberry & Rose Eton Mess which I rave about here.
Sorbets to buy
There are lots, and you're unlikely to find one that won't work in this cocktail. But ones I like are Waitrose Limoncello Sorbet, Ice Cream Union Lemon Sorbet, Ice Cream Union Passion Fruit Sorbet and Criterion Real English Raspberry Sorbet.