Recipes   /   Sgroppino with Limoncello Sorbet

Sgroppino with Limoncello Sorbet

Jul 29, 2011 by Gabriele Corcos


Originated in Venice, the Sgroppino is nothing more than a scoop of sorbet drowned in a glass of Prosecco, and it is in Italy a very common summer after dinner dessert. Tradition wants it to be made with lemon, strawberry or raspberries sorbet, but Debi and I were in the mood for something special; we needed to add our Super Tuscan twist to this recipe, so we created the very first ever Limoncello Sorbet. Limoncello is usually considered a finished product, but in this recipe our home brewed liquor becomes one of the needed ingredients. The purists might turn their nose a bit, however I would invite everyone to give this one a try, as it came out fresh, tasty, and absolutely delicious.

Yields:  1 quart / Prep Time: 10 minutes / Inactive Prep Time: 5 hours


  • 1 cup and 2 tablespoons granulated sugar
  • 2 ½ cup water, divided
  • 2 teaspoons lemon zest
  • Juice of 6 lemons (about 1 cup)
  • 3 tablespoons limoncello

1Add sugar, 1 cup water, and lemon zest to a medium saucepan over medium
heat and stir until sugar has dissolved.

2Stir in remaining 1 ½ cups cold water,lemon juice, and limoncello.

3Place in fridge until chilled, about 2 hours.

4Add cold lemon mixture to an ice cream maker and run as directed by the
manufacturer’s instructions. You want it to look like soft serve.

5Remove to a plastic lidded container and place in the freezer until firm, about 3 hours.

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