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Raspberry Sgroppino recipe

Raspberry Sgroppino recipe

2 ratings

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
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 50g caster sugar
  • 300g raspberries, plus handful to serve
  • ½ lemon, juiced and zest pared
  • 2 tbsp vodka
  • 400ml prosecco

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 1%
  • Sugars

    22g 25%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 22.4g Protein 1.5g Fibre 0g


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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