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Lemon Sorbetta

Davedigger Jan 19, 2010 01:02 PM

Apparently there is a drink-like dessert served at many restaurants in Italy. It's called a Lemon Sorbetta, but we in Canada can't seem to find a recipe for it. Hopefully someone on this board can help.

Thanks!

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  1. goodhealthgourmet RE: Davedigger Jan 19, 2010 01:13 PM

    http://whatscookingamerica.net/Bevera...
    http://the-cooks-we-are.blogspot.com/...

    1. z
      zerlina RE: Davedigger Jan 19, 2010 01:21 PM

      Sorbetto is simply sherbet. The drink-like dessert or dessert-like drink is a sgroppino. Google the name; there are many different recipes out there, but the main ingredients are generally lemon sherbet, prosecco and vodka. A Roman friend made his with only lemon sherbet and vodka,

      1. Davedigger RE: Davedigger Jan 19, 2010 01:29 PM

        Thanks both!

        2 Replies
        1. re: Davedigger
          PBSF RE: Davedigger Jan 19, 2010 08:15 PM

          Sgroppino is made with lemon sorbet which has no dairy product (unlike the American style sherbert). The ingredients that I use are: 1 part lemon sorbet, 2 parts prosecco and 1/4 part grappa (vodka is more traditional). I just put the ingredients in a chilled bowl and quickly beat it with a whisk. Also, I like to garnish each serving with a small sprig of rosemary. Some versions have much more sorbet to prosecco which makes it much more like a dessert.

          1. re: PBSF
            Davedigger RE: PBSF Jan 20, 2010 01:25 PM

            Thanks!

        2. l
          LivingInTheBoot RE: Davedigger Jun 14, 2010 11:39 AM

          i live in italy. at our cooking class today, we made this. here is the recipe:
          400 ml water
          200 g sugar
          150 ml fresh lemon juice

          1. make syrup. boil water and sugar, with a few strips of lemon skin (no whites) then stir continiously for about 20 min; let cool completely to room temp; remove lemon skins
          2. squeeze lemons (do this at the moment you plan to mix with syrup); fliter lemon juice through sieve; mix with sugar syrup.
          3. cover and freeze; serve in champagne glasses with curl of lemon peel, and mint leaf; or in hollowed-out lemons that have been frozen

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