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Told yer Prosecco is or is going to be the 'next big thang'. The August issue of Olive magazine has a recipe for a cocktail/pudding hybrid the Sgroppino (scroe-pee-noe) that uses Prosecco in the mix. They actually recommend the Bisol Prosecco Caldobbiadene Brut Crede (£10.89 Bibendum in the UK).Sgroppino
1/2 shot Vodka
1/4 shots Double Cream
1 1/2 shots Prosecco
3 scoops of lemon sorbet
Shizz all in a blender and serve in Champagne flutes. Serves 1
Olive explains that this is served in Venice as a full stop to a meal. The name is from 'untie'; meaning to relax the stomach after a hearty meal. The Image is from What's Cooking America who offer a slightly different recipe.
