[Idyllchat] Venice drinks

[Susan G. Coombe]

I have to second Lynanne's recommendation for sgroppino at the  
trattoria in Campo San Toma' - our apt. was very close to it, and we  
had sgroppino there several times!  If it weren't zero degrees here  
in Denver now, I might just make myself some!  After much delicious  
trial and error, my mother, sisters and I decided this was the best  
approximation to Venetian sgroppino:
In blender, combine
1 c. lemon sorbet
3 Tb. vodka
1/4 - 1/3 c. cream
blend, then add 2/3 c. prosecco

might as well double the recipe, since the lemon sorbet comes in pint  
containers, and you already have the prosecco open!

Susan

On Jan 17, 2008, at 3:27 PM, Lynanne Guynn wrote:

> Those of you planning a trip to Venice and enjoy wine, will have to  
> try a Spritz at any of the bars/cafes/trattoria.  This is a  
> Venetian speciality made of white wine, Aperol, and a splash of  
> seltzer water.  You need to specify Aperol because it is also made  
> with Campari, which is bitter.  Cost is the same as a glass of wine  
> (1.50 to 3.50 euros), but much better.  I discovered Aperol in the  
> grocery stores and could make a pretty good Spritz in the  
> apartment.  It usually includes a little slice of orange or lemon,  
> and an optional big green olive on a long pick.
>
> An excellent dessert drink is Sgroppino, but many trattoria don't  
> have it on the menu.  It's made with lemon sherbet, vodka and  
> prosecco, and served like a softened sherbet in a champagne flute.   
> I also found it in a carton in the frozen ice cream section of the  
> Coop grocery store!  Very good, but it didn't come with ambience .   
> The trattoria in
> Campo San Toma' has an excellent Sgroppino.
>
> Enjoy!  Lynanne
>
> Visit my Blog at www.lynanneg.blogspot.com
>
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