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A MARIO BATALI RECIPE

Sgroppino

By Rebecca DeAngelis, Pastry Chef, Babbo Ristorante

Babbo June Hazelnuts_05_29_2014_22

A holiday “Sgroppino”—a perfectly chilled cocktail that “unties the knot” from a deliciously filling dinner.


Ingredients

6 ounces lemon gelato

4 tablespoons vodka, chilled

1 tablespoons prosecco

Directions

Temper your gelato by putting it in the refrigerator for 5 to 10 minutes to soften up without getting warm. This way it’s easier to blend.

 

Add 6 ounces of gelato to a blender or in a container with tall sides if you’re using a hand blender. Blend it slowly until smooth.

 

Next, add chilled vodka to the gelato and blend together, making sure you don’t have any lumps.

 

Last, add prosecco and blend for just a couple seconds, any more and you’ll blend the bubbles out.

 

Pour into a frozen glass and serve immediately.

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