Ben Dearnley
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.
Ingredients
Strawberry purée
Method
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.
