Happy Hour Tuesday: Sgroppino al Limone

Rometti Limoncello - Sgroppino al Limone

Happy Hour Tuesday!

During Thanksgiving week you with undoubtedly spend a significate time in the kitchen. Between the stuffing, the cranberry sauce. the gravy, mashpotatoes and pumpkin pies, you better get your hands to work and your stomach to empty because on Thursday evening no matter what you will probably be stuck on the couch with a full belly and heavy eyes. But don’t discourage, knowing that the major strength of this week for both hosts and guest is indeed to consume such an abundant meal, Rometti has something for you that won’t take you more than five minutes to prepare and surely will help your digestion at every sip: Sgroppino al Limone.

Sgroppino al Limone is a frothy lemon drink made with a base of vodka and the addition of Prosecco and Rometti Limoncello. Sgroppino, which it’s said to have originated in Venice back in 1528 as a drink to consume in between courses to cleanse the palate, is not to be confused with a sorbet. As a matter of fact, Sgroppino is liquid, and sorbet is a frozen fruity ice cream made without dairy! But Sgroppino still has sorbet among the ingredients, and that is because sorbet has been around for ages and evolved into a more sophisticated, alcoholic version called “sgropin” in Venice, thus Sgroppino.

If you have already started or if you are just about to start preparing a magnificent Thanksgiving dinner, we recommend that you take those extra five minutes before serving to prepare this delicious Sgroppino al Limone… you will be thankful for it!

Ingredients: (serves 4)

2 cups good-quality lemon sorbet, softened
2 tablespoons vodka
1/3 cup Prosecco wine, chilled
4 tbsp Rometti Limoncello
mint to garnish

Chill the champagne flutes.
Whisk the lemon sorbet until smooth. Gradually whisk in vodka, Prosecco and Rometti Limocnello. Make sure you don’t whisk it too much or it’ll be too liquid. Serve into the chilled champagne flutes and garnish with a mint leaf.



Happy Hour Tuesday: Limoncello Bellini

Rometti Limoncello Bellini

At only two days from the official beginning of Summer, this week under the spotlight we have another popular drink that perfectly suits the season, Limoncello Bellini.

Originated in Venice as a mixture of Prosecco (Italian sparkling wine) and white peach puree’, Bellini in Italy is often served at celebrations. Cocktails like the Bellini and Mojito, are linked to Ernest Hemingway, as the Harry’s Bar in Venice, place of origin of Bellini, was one of his favorite spots. Its founder, Giuseppe Cipriani, named the drink after Giovanni Bellini, a Venetian painter who gave the toga of the saints he painted a gracious pink color, similar to the color of the drink (the pink tone was actually given by the original addition of a splash or raspberry or cherry juice). New York was the first American city that adopted Bellini as its popularity grew.

The availability of white peaches and Prosecco, determines the variations of the drink. Yellow peaches and nectarines can also be used, as well as flavored French champagne instead of Prosecco, as long as it is served in a champagne flute glass that gives it that sophisticated elegance, typical of Venice.

Limoncello Bellini uses the original ingredients to which adds a splash of Rometti Limoncello that enhances the sweetness of the peach flavor and balances it out with a little bit of sourness.


2 oz White Peach Puree

2 oz Prosecco

a splash of Rometti Limoncello

Into a champagne flute glass pour the peach puree and the Prosecco. Add a splash of Rometti Limoncello. If you like, you can garnish it with a couple of raspberries or cranberries.


image taken from http://cucina.corriere.it/ricette/cocktail-e-aperitivi/36/bellini