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
- 100 gm very ripe strawberries
- 25 gm caster sugar
- 1For 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).
- 2Whisk 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.