Latest news with #Sgroppino
Time Out
3 days ago
- Entertainment
- Time Out
Photography: Michael Persico Leonessa
Missed out on cruising around Europe this summer? Yeah, us too. Thankfully, Ariel Arce (yes, the very one behind Heroes, Pearl Box and the once beloved Champagne lounge, Niche Niche) opened her very first hotel bar this spring, inviting all of us to her Italian terrace. Taking to the skies for her first hotel bar, Arce opened Leonessa, aspritizing and snacking bar on the 16th floor of the Conrad New York Downtown. The jewel-box-like roof is seemingly lifted from the motherland, with limoncello-colored couches and corners, a bubbling lion's head fountain and lush greenery, including a few real lemon trees. No, you won't be able to gaze upon the waters of the Amalfi Coast, but you can at least give a wave to Lady Liberty herself. Cycle through spritzes and bitter-forward drinks like the Sbagliato (with prosecco a la Emma D'Arcy). Yet the drink of the summer has to go to the Sgroppino, a Belvedere vodka and prosecco-based cocktail that comes with a foamy head of lemon sorbetto. Snacking will come at a later season (there are currently only nuts and olives for eating), so make sure you get a little something in you before you get to spritzing.
Hindustan Times
6 days ago
- General
- Hindustan Times
This boozy frozen dessert will transport you right to the coasts of Italy: Recipe!
It's White Wine Day! Italy's calling your name this White Wine Day!(Photos: X) Now today may seem like the perfect day to crack open one of those exquisite, expensive bottles (or even budget wine — we don't judge) and sip on a chilled glass in peace. But, we will forever be the first advocates of being bougie, and so we have for your this scrumptious frozen, boozy dessert you can sip on, with the prosecco being the front and centre spirit star. Trust us, one sip, and you'll be transported to the coasts of Italy — so let's get whipping. Sgroppino Ingredients: Lemon sorbet - 3tbsps, vodka - 1/2 ounce, prosecco - 1 ounce, lemon wedge - 1 for garnish Method: Scoop the sorbet into a sturdy glass and pour in the vodka and prosecco. This is to be whipped till the texture turns somewhat creamy though you do want the consistency to be something that can be sipped on, albeit with a little bit of a bite. Think — slushie-core. This is to be served absolutely chilled, with a lemon for garnish. If you're wondering a trusty place to get your sorbet from — which will be the main foundation of your boozy, frozen dessert, just make your own! It literally is that easy. A Good Food recipe will direct you to boil 250gms of white caster sugar in 250ml of water with a thick lemon peel. Wait for the sugar to dissolve over 2 to 3 minutes, and then discard the lemon peel. Add the lemon juice to this sugar mixture with a splash of vodka (to make your dessert extra boozy) and pour into a freezer-safe bowl before freezing for at least an hour and a half. And that's it, you have your very own batch of boozy sorbet. (recipe from Food & Wine) We hope your week's off to a sweet and sumptuous start with White Wine Day on the roster!
New York Times
30-07-2025
- General
- New York Times
The Sgroppino Is the Original Spiked Slushie
Beat the heat with an icy riff on gin and tonics and a more nuanced take on frosé. A Sgroppino, flavored with rosé or gin and tonic, is just the thing for hot summer sipping. David Malosh for The New York Times. Food Stylist: Simon Andrews. Published July 30, 2025 Updated July 30, 2025 Long before the Grasshopper, the Piña Colada and the frozen daiquiri, there was the Sgroppino. The slushy, lemony cocktail dates to the 16th century when, the story goes, a bright, cooling combination of lemon, sugar, ice and clear spirit was served at an aristocrat's dinner party in Venice. Meant as a refreshing palate cleanser and digestive aid, the brisk, boozy drink was a hit and quickly became popular among the wealthy. Today's Sgroppino marries prosecco with vodka and sorbet, and it can be found in and out of Northern Italy. (And one no longer needs be a peer of the realm — or insanely wealthy — to enjoy it.) Unlike other icy drinks, the Sgroppino remains analog: You need only a whisk and a bowl as blenders can introduce unnecessary heat and mess with the drink's texture. To keep things as frosty as possible, especially on hot days, make sure everything — glasses and bowl, sorbet and spirit — is very cold. And, if your freezer has the space, throw the whisk in there, too. Jacqueline Pirolo, the managing partner of Macchialina, Bar Bucce and Fluke in Miami, also suggests making a batch in advance, storing it in the freezer and taking it out five to 10 minutes before serving. 'It's never going to fully freeze because of the vodka, but it will get close,' she said, adding that letting it sit out for a little bit will give your drink the 'consistency of crushed ice that's melting on a hot summer day.' And don't feel obligated to stay within the confines of the classic version. Use another sorbet flavor, such as a citrus-adjacent blood orange or grapefruit or a fruity raspberry or strawberry. Trade the Prosecco for another dry sparkling wine, such as cava, crémant or pétillant naturel. Or make it swap in a nonalcoholic spirit and nonalcoholic sparkling wine, or, as Ms. Pirolo suggests, a high-quality sparkling lemonade. If you're staying the boozy course, switch out the vodka for another spirit. The Gin and Tonic Sgroppino is a bracingly slushy, tartly bubbled combination of lime or lemon sorbet whisked with botanical gin and dry tonic water. The complex Rosé Sgroppino skips hard alcohol altogether and mixes a red fruit sorbet (strawberry, raspberry or cherry) with a splash of bitter, digestive-aiding amaro and dry, sparkling rosé. Keep in mind that, as with any drink that has a short ingredient list, the quality of said ingredients is important. In the matter of the Sgroppino, think less spiked Slurpee and more Venetian dinner party. Served as a fizzy interlude between courses, a frosty dessert or a languid afternoon treat, a Sgroppino can be the ideal antidote to summer's heat. And, drunk fast enough, it will still offer you a properly nostalgic brain freeze. Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .
