Champagne and sorbet frappés for Valentine's
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MANY YEARS AGO Eileen and I took our first trip to Italy—the honeymoon we never had. We arrived at our Venice hotel on the wrong day, and were forced to grab the only room left on Lido. While dining at Trattoria Africa, around the corner, we noticed the locals ordering frothy drinks to accompany their blueberry cake desserts. We followed suit, and learned that the drinks were called sgroppini. Our scheduling “mistake” became a treasured memory.

Italians make their sgroppini with prosecco and lemon gelato. In France, we use champagne and citron sorbet, then add a splash of crème épaisse for a gelato-like creaminess. Be careful! These drinks are more potent than they seem. —Marty

  • 3/4 cup chilled champagne (or prosecco)
  • 1 cup lemon sorbet
  • 1/4 cup vodka
  • 1 tablespoon crème épaisse (or heavy cream)
  • Mint leaves for garnish

Place all the ingredients except the garnish into a blender. Mix on high for several seconds to get a thick, frothy consistency. Pour into two fountain glasses or large flutes. Top with either lemon slices or mint leaves.

Serves 2


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