Raspberry Sgroppino recipe
Swapping lemon for soft and delicate raspberries makes a refreshing change to this traditional Italian cocktail.
See method- Serves 4
- 25 minutes, plus freezing
- 160 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 50g caster sugar
- 300g raspberries, plus handful to serve
- ½ lemon, juiced and zest pared
- 2 tbsp vodka
- 400ml prosecco
Each serving contains
- Energy
- 675kJ 160.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 22g
of the Reference intake
Carbohydrate 22.4gProtein 1.5gFibre 0.0g
Method
- Put the sugar and 50ml water into a small pan over a gentle heat. Cook until the sugar has dissolved, then bring to the boil and simmer for 1 min. Set aside to cool.
- Purée the raspberries in a blender, then stir through the lemon juice. If you prefer a smoother sorbet, push the raspberries through a sieve to remove the seeds.
- Mix the raspberry purée with the sugar water, then pour into a shallow freezer-proof container. Freeze for 2 hrs, until the mixture has begun to set, then break up with a fork and freeze for a further hour. Break up again and whizz in a blender, then freeze for another hour. Alternatively, churn in an ice-cream maker until frozen, then transfer to a freezer-proof container.
- In a bowl, whisk the vodka into 4 scoops of sorbet until you have a smooth consistency. Divide between 4 glasses, then top up with prosecco and garnish with whole raspberries and a twist of lemon zest to serve.
- See more Raspberry recipes
