Skip to main content


Let yourself be inspired by our tips to enjoy the best of Italian living.

Lemon and Prosecco DOC Sgroppino by chef Danilo Cortellini

Prosecco DOC Extra Dry

  • Directions

  • Cook
    5 minutes

  • Servings

  • Difficulty


250g sugar
500ml water
1 Amalfi Lemon
250ml Prosecco DOC
fresh mint to garnish


Start by making a lemon sorbet. Combine sugar and water in a pan.

Add a little grated lemon to the pan then halve the lemon and add the juice to the mixture.  

Bring to the boil until the sugar has dissolved. Remove from the heat and allow to cool.

When cool pour the syrup into the ice cream maker. 

After about 30 minutes, when it is creamy, place in the freezer for a couple of hours. 

Then take the lemon sorbet and blend it with the Prosecco DOC. 

Mix well and serve chilled before it loses its creamy consistency. Garnish with mint to finish. 


Garnish with mint leaves.

Find out more about Prosecco DOC and chef Danilo Cortellini, or visit his website.


You might also like


Charred asparagus and courgette flower with DOC Prosecco Sabayon


“Fundamental Fizz: Exploring Prosecco & Why it’s a Must on Every Wine List” by Debra Meiburg Master of Wine


Danilo Cortellini