Dessert Drinks

Put Lemon Sorbetto in Your Prosecco

You won’t regret it.

July 28, 2011

In your cocktail: exactly where sorbet belongs.


Last night I had the opportunity to sit in on a gelato class at Cafe Lago in Montlake, part of its Doposcuola summer school. Second-generation gelato maker Marco D’Ambrosio—of D’Ambrosio in Ballard—taught the indepth lesson in the back section of the bustling Italian restaurant.

It was really fun—I highly recommend attending one of these classes, though a warning to anyone with hearing issues: the background noise from the dining room can be…an issue.

More on all this newfound gelato knowledge later. The urgent message I want to get across to you now is that you have to put a small scoop of lemon sorbet (“sorbetto” if you want to be Italian about it) in your glass of prosecco. D’Ambrosio did just that for us yesterday evening and it was such a great little summer treat—dairy-free, really light and refreshing and great for clearing things up after eating garlic and briny olive tapenade. I know he’s not the first guy to ever combine sorbet and prosecco, but think of this as a reminder. Summer comes in fits and starts here in Seattle, I don’t want you to miss any warm-weather drinking opportunities. And if you want to get all Giada on the situation, add vodka and mint to make a Sgroppino.

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