Scropino Recipes

Steps:

• Put the lemon sorbet into the bottom of a champagne flute.
• Pour over the vodka, then top with champagne.

Steps:

• In a blender, combine gelato, vodka and lemoncello. Blend until smooth.
• Divide between 2 glasses (picture has thin, tall glasses like champagne flutes), then add sparkling wine to fill glasses. Garnish with lemon slices if desired.

Steps:

• Whisk the prosecco, vodka and mint in a pitcher.
• Place a small scoop of sorbet in each chilled champagne flute and top with the prosecco mixture. Garnish with mint sprigs.

Steps:

• Add a small scoop of sorbet to each champagne flute. Top with the prosecco and add a sprig of mint for garnish.
• Add the sugar, 1 cup water and lemon zest to a medium saucepan over medium heat and stir until the sugar has dissolved. Stir in the remaining 1 1/2 cups cold water, the lemon juice and limoncello. Place in the fridge until chilled, about 2 hours. Add the cold lemon mixture to an ice cream maker and run as directed by the manufacturer's instructions. You want it to look like soft serve. Remove to a plastic lidded container and place in the freezer until firm, about 3 hours.

Steps:

• In a blender, combine ice cream, vodka, and lemon liqueur until completely blended. Divide between 2 glasses and fill the glasses with the sparkling wine. Garnish each glass with sliced lemon.