Chefs' Recipes

Capitano's Strawberry Sgroppino

Prosecco, strawberries and lemon sorbet. What's not to love?

By Darren Leaney
  • Serves 4
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It's like an adult's version of a fruit frappé: fresh strawberries, lemon sorbet and a hit of prosecco. Try this cocktail, courtesy of Melbourne's Capitano.


  • 4 large scoops of lemon sorbet (about 2 cups)
  • 400 ml prosecco
Strawberry purée
  • 100 gm very ripe strawberries
  • 25 gm caster sugar


  • 1
    For strawberry purée, toss strawberries in sugar to coat
    and leave for 30 minutes to macerate. Transfer strawberries
    to a small blender and blend until smooth (add a small amount of water to loosen if needed). Pass purée through a fine sieve and refrigerate until required (up to 3 days).
  • 2
    Whisk sorbet and strawberry purée together in a jug until smooth, then gradually add prosecco, whisking until combined. To serve, pour or ladle Sgroppino into Champagne coupes.