Scroppino with strawberry puree

  • 15 mins cooking
  • Makes 12 Item
  • Print


Strawberry puree
  • 375 gram strawberries, chopped
  • 1/4 cup (60ml) elderflower cordial
  • 1/3 cup (80ml) vodka, chilled
  • 750 millilitre bottle prosecco, chilled
  • 3 litre (12 cups) lemon sorbet


Scroppino with strawberry puree
  • 1
    Place six glasses in the freezer to chill. Meanwhile, to make strawberry puree, blend or process strawberries and cordial until smooth. Transfer to a jug; refrigerate until needed
  • 2
    To make the scroppino, place half the vodka in a blender; slowly pour in half the wine, then add half the sorbet. Blend, in bursts, until combined.
  • 3
    Pour 1 tablespoon strawberry puree into the base of chilled glass, top with scroppino; serve immediately.
  • 4
    Repeat with remaining ingredients.


This traditional frozen Venetian drink made with gelato is hard to categorise - part drink, part dessert ­with a texture more akin to a slushie. We've used sorbet instead of gelato but, either way, it's delicious; just be sure to serve it with long spoons or straws, if served in tall glasses.

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