Refreshing and spritzy, this drink is based on the Italian sgroppino, lemon sorbet topped off with sparkling wine. It’s usually served as a palate cleanser or dessert and is best known in Venice. I’ve turned it into a blended drink which can be toned down with extra ice or soda water.
100 grams (3.5 oz) sugar
100 grams (3.5 oz) water
50 grams (2 oz) lemon juice
750 grams (26.5 oz) Prosecco, or other sparkling wine
100 grams (3.5 oz) vodka
600 grams (21 oz) ice cubes
Place sugar and water into TM bowl and mix for 4 min/100°C (212°F)/speed 1 to dissolve sugar and create a sugar syrup. Stir on speed 1 (no heat) until cooled to 37°C (98.6°F). (If you’re in a rush to start cocktail hour, decant the sugar syrup into a shallow container and rinse the mixing bowl with cold water to cool it down, then pour the syrup back in.)
Add lemon juice, Prosecco, vodka and ice cubes to the cooled sugar syrup and blend for 20 sec/speed 10.
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